Gluten-Free Hainanese Chicken Rice

Ingredients

• about 1360 g Chicken
• 2 cups Rice
• 5.08 cm Ginger
• 4 cloves Garlic
• 6 cups Chicken Broth
• 2 stalks Scallions
• 1 large Cucumber
• 3 tbsp Soy Sauce
• 1 tbsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 1360 g chicken in a large pot. Add enough water to cover the chicken completely. Add the 2 stalks of scallions and the 5.08 cm of ginger, cut into 7.62 cm pieces. Bring the water to a boil over high heat, then reduce the heat to medium-low (93.33°C / 93°C). Cover and poach for 30-40 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C. Remove the chicken from the pot and let it rest on a cutting board for 10 minutes.
2. 2While the chicken is poaching, prepare the rice. Rinse the 2 cups of rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with the 6 cups of chicken broth. Add the 4 cloves of garlic, minced. Bring to a boil over high heat, then reduce heat to low (87.78°C / 88°C), cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat.
3. 3While the chicken and rice are cooking, prepare the ginger-garlic sauce. Finely mince about 2.54 cm of the remaining ginger and 2 cloves of the remaining garlic. In a small bowl, combine the minced ginger and garlic with the 3 tbsp of soy sauce and 1 tbsp of sesame oil. Stir well to combine.
4. 4Prepare the cucumber. Wash the large cucumber and slice it thinly. Set aside.
5. 5Carve the rested chicken into bite-sized pieces. Serve the sliced chicken alongside the fragrant rice. Drizzle with the ginger-garlic sauce and garnish with the sliced cucumber.

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