Gluten-Free Hainanese Chicken Rice

Ingredients

• 1 whole Chicken
• 2 cups Gluten-Free Rice
• 3 slices Ginger
• 4 cloves Garlic
• 6 cups Chicken Broth
• 2 stalks Scallions
• 1 medium Cucumber
• 1 tbsp Sesame Oil
• 2 tbsp Soy Sauce (Gluten-Free)
• 1 tbsp Lime Juice

Instructions

1. 1Place the 1 whole Chicken in a large pot. Add enough water to cover the chicken. Add the 3 slices of Ginger and the 2 stalks of Scallions. Bring the water to a boil over high heat, then reduce the heat to medium-low (200°F / 93°C) and simmer for 30-40 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Carefully remove the chicken from the pot and set it aside on a plate to rest. Strain the cooking liquid through a fine-mesh sieve into a separate bowl, reserving 6 cups of this chicken broth for later.
2. 2Rinse the 2 cups of Gluten-Free Rice under cold water until the water runs clear. Place the rinsed rice in a medium saucepan. Add the reserved 6 cups of chicken broth, the remaining 3 slices of Ginger (thinly sliced), and the remaining 4 cloves of Garlic (minced). Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
3. 3While the rice is cooking, prepare the ginger-garlic sauce. Finely mince the remaining Ginger and Garlic. In a small bowl, combine the minced Ginger and Garlic with 1 tbsp Sesame Oil, 2 tbsp Soy Sauce (Gluten-Free), and 1 tbsp Lime Juice. Stir well to combine.
4. 4Once the chicken has rested for at least 10 minutes, carve it into bite-sized pieces. Slice the 1 medium Cucumber into thin rounds.
5. 5Fluff the cooked rice with a fork. Serve the carved chicken over the fluffy rice. Garnish with the sliced cucumber and a few reserved pieces of scallion (if desired). Drizzle the prepared ginger-garlic sauce over the chicken and rice just before serving.

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