Gluten-Free Singapore Chicken Rice

Instructions

1. 1In a bowl, combine the about 680 g chicken thighs with 2 tablespoons gluten-free soy sauce, 2.54 cm of the ginger (peeled and finely minced), and 2 cloves of garlic (peeled and finely minced). Mix well to coat the chicken. Let it marinate for at least 15 minutes.
2. 2Prepare the aromatics for the rice: Peel and finely mince the remaining 2.54 cm of ginger and the remaining 2 cloves of garlic. Thinly slice the 3 stalks of scallions, separating the white and green parts.
3. 3In a large heavy-bottomed pot, add the 2 cups of long-grain rice and 4 cups of chicken broth. Bring to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
4. 4While the rice is simmering, cook the marinated chicken. You can steam it in a steamer basket over simmering water for 15-20 minutes, or bake it in an oven preheated to 190°C for 20-25 minutes. The chicken is cooked through when its internal temperature reaches 74°C.
5. 5Once the rice is cooked, let it rest, covered, off the heat for 5 minutes. While the rice rests, slice the cooked chicken thighs into bite-sized pieces.
6. 6Fluff the cooked rice with a fork. Arrange the sliced chicken over the fluffy rice in serving bowls.
7. 7Thinly slice the 1 medium cucumber. Garnish the chicken and rice with the sliced cucumber, the sliced green parts of the scallions, and a drizzle of 1 teaspoon sesame oil. Serve immediately with wedges from the 1 medium lime.

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