Gluten-Free Hainanese Chicken Rice

Instructions

1. 1Place the 1000 g chicken thighs in a large bowl. Rub them all over with the 2 tsp salt and 1 tsp white pepper until evenly coated.
2. 2Carefully tuck slices from the 50 g ginger and pieces from the 2 stalks scallions under the skin of each chicken thigh.
3. 3In a large heavy-bottomed pot, combine the seasoned chicken thighs, 6 cups chicken broth, and the remaining slices from the 50 g ginger and pieces from the 2 stalks scallions. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
4. 4Carefully remove the cooked chicken thighs from the pot and place them on a plate. Let the chicken cool for at least 10 minutes. Strain the reserved chicken broth through a fine-mesh sieve into a clean bowl or container, discarding the solids.
5. 5Rinse the 2 cups gluten-free jasmine rice under cold water until the water runs clear. Add the rinsed 2 cups gluten-free jasmine rice to the same large heavy-bottomed pot. Pour in the reserved 6 cups of strained chicken broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Let the rice stand, covered, for 5 minutes off the heat.
6. 6While the rice is cooking, thinly slice the 1 medium cucumber into rounds. Mince the 4 cloves garlic. In a small bowl, combine the minced 4 cloves garlic with 2 tbsp gluten-free soy sauce and 1 tsp sesame oil. Stir well.
7. 7Once the chicken has cooled enough to handle, slice or shred it into bite-sized pieces. Fluff the cooked rice with a fork.
8. 8Serve the fluffy rice topped with the sliced or shredded chicken. Arrange the 1 medium cucumber slices on the side or on top. Drizzle the prepared gluten-free soy sauce and sesame oil mixture over the chicken and rice.