Gluten-Free Hainanese Chicken Rice

Ingredients

• 1000 g Chicken thighs
• 50 g Ginger
• 4 cloves Garlic
• 3 stalks Scallions
• 2 cups Tapioca Starch
• 4 cups Chicken broth
• 1 tbsp Sesame oil
• 2 tbsp Soy sauce (gluten-free)
• 1 medium Cucumber

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

Instructions

1. 1Place the 1000 g chicken thighs in a large pot. Add enough water to cover the chicken. Add the 50 g ginger, cut into 2.54 cm pieces, and the 3 stalks scallions, cut into 7.62 cm lengths. Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Carefully remove the chicken from the pot and set aside on a plate to cool slightly. Strain the poaching liquid through a fine-mesh sieve into a heatproof bowl, discarding the ginger and scallions; you should have about 4 cups of broth. Let the chicken cool enough to handle.
2. 2While the chicken cools, prepare the rice. In a medium saucepan, combine the 4 cups chicken broth with the 4 cloves garlic, minced, and 1/2 of the 50 g ginger, minced. Bring to a simmer over medium heat and cook for 5 minutes to infuse the flavors. Add the 2 cups tapioca starch to the saucepan. Whisk constantly over medium-low heat for 10-15 minutes, or until the mixture thickens to a sticky, rice-like consistency and is heated through. It should be tender and no longer taste raw.
3. 3Once the chicken is cool enough to handle, slice the 1000 g chicken thighs into bite-sized pieces.
4. 4Slice the 1 medium cucumber into thin rounds.
5. 5To serve, spoon the tapioca starch 'rice' into bowls. Top with the sliced chicken. Garnish with the sliced cucumber.
6. 6In a small bowl, combine the 2 tbsp gluten-free soy sauce and 1 tbsp sesame oil. Serve this sauce alongside the chicken and rice for drizzling.

Substitutions

Related Guides