Gluten-Free Lemongrass Chicken with Rice

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm pieces. Finely mince the 3 stalks of lemongrass, 4 cloves of garlic, and 2.54 cm of ginger. Place the chicken pieces in a medium bowl.
2. 2Add the minced lemongrass, garlic, and ginger to the bowl with the chicken. Pour in the 2 tablespoons of fish sauce, 1 tablespoon of gluten-free soy sauce, and 1 tablespoon of brown sugar. Stir everything together thoroughly until the chicken pieces are evenly coated, then cover the bowl and let the chicken marinate at room temperature for 30 minutes.
3. 3Combine the 2 cups of white rice with 4 cups of cold water in a medium saucepan with a tight-fitting lid. Place the saucepan over high heat until the water comes to a rolling boil. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and become fluffy.
4. 4While the rice is cooking, heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet over medium-high heat, which is about 176.7-190.6°C (175-190°C). Once the oil is shimmering (it will appear wavy and slightly smoky), carefully add the marinated chicken thighs in a single layer, ensuring not to overcrowd the pan; you may need to cook in two batches. Cook the chicken for 6-8 minutes per side, turning once, until it is deeply browned and slightly caramelized on the exterior, and the internal temperature reaches 74°C when measured with a meat thermometer at the thickest part.
5. 5While the chicken cooks, thinly slice the 2 stalks of green onions. Spoon the fluffy white rice onto four plates. Top the rice with the cooked lemongrass chicken and garnish generously with the sliced green onions.

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