Dairy-Free Hainanese Chicken Rice

Instructions

1. 1Prepare your aromatics: Peel and thinly slice the 5.08 cm Ginger. Peel and mince the 4 cloves Garlic. Trim and roughly chop the 3 stalks Scallions.
2. 2Rub the 4 pieces Chicken thighs all over with the sliced ginger, minced garlic, and chopped scallions. Place the chicken in a bowl, cover, and let it marinate at room temperature for 15 minutes.
3. 3In a large pot or Dutch oven (at least 6-quart capacity), combine the 6 cups of dairy-free chicken broth and the 2 cups of jasmine rice. Bring the mixture to a rolling boil over high heat.
4. 4Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
5. 5While the rice cooks, place the marinated 4 pieces of chicken thighs in a steamer basket over a pot of simmering water. Cover and steam for 20-25 minutes, or until the chicken reaches an internal temperature of 74°C and is cooked through.
6. 6Once the chicken is cooked, remove it from the steamer and let it rest for 5 minutes. Then, slice the chicken thighs into bite-sized pieces.
7. 7Fluff the cooked jasmine rice with a fork. Drizzle the sliced chicken with 1 tablespoon of sesame oil and 2 tablespoons of soy sauce.
8. 8Serve the sliced chicken over the fluffy rice. Arrange slices of the 1 medium cucumber on the side. Serve with the 2 tablespoons of dairy-free chili sauce for dipping.

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