Gluten-Free Chicken Rice with Ginger-Garlic Chili Sauce

Instructions

1. 1Place the about 680 g chicken thighs in a large heavy-bottomed pot. Add the 6 cups of gluten-free chicken broth. Peel and roughly chop half of the 5.08 cm of ginger and peel and smash 3 cloves of the 6 cloves of garlic. Add the chopped ginger and smashed garlic to the pot. Bring the liquid to a simmer over medium-high heat, then reduce the heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through.
2. 2Carefully remove the about 680 g chicken thighs from the pot and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Set the shredded chicken aside. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the ginger and garlic solids. You should have about 5 cups of broth; if not, add a little water to make up the difference.
3. 3Rinse the 2 cups of jasmine rice under cold running water until the water runs clear. Add the rinsed rice to the same large pot. Pour in the reserved 5 cups of gluten-free chicken broth. Bring the liquid to a boil over high heat, then reduce the heat to low, cover tightly, and cook for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Let the rice stand, covered, for 10 minutes off the heat.
4. 4While the rice is cooking, prepare the chili sauce. Peel and finely mince the remaining 2.54 cm of ginger and the remaining 3 cloves of garlic. Finely mince the 2 small red chilies (remove seeds if you prefer less heat). In a small bowl, combine the minced ginger, minced garlic, minced red chilies, 2 tablespoons of lime juice, 3 tablespoons of coconut aminos, and 1 teaspoon of sesame oil. Stir well to combine.
5. 5Wash and thinly slice the 1 medium cucumber. Wash and thinly slice the 4 stalks of scallions, separating the white and green parts.
6. 6Fluff the cooked 2 cups of jasmine rice with a fork. Serve the rice topped with the shredded about 680 g chicken thighs. Arrange the sliced 1 medium cucumber and sliced 4 stalks of scallions over the chicken and rice. Drizzle with 1 tablespoon of gluten-free soy sauce and serve the ginger-garlic chili sauce on the side.

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