Hainanese Chicken Rice (Shellfish-Free)

Instructions

1. 1Place the 4 pieces of Chicken Thighs (skin on) into a large heavy-bottomed pot. Add enough water to cover the chicken. Add the 3 slices of Ginger and the 2 stalks of Scallions to the pot. Bring the water to a gentle simmer over medium heat (around 82.22°C / 82°C). Cook 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. Strain the cooking liquid through a fine-mesh sieve into a clean bowl or container; this is your reserved broth.
2. 2Rinse the 2 cups of Long-Grain Rice under cold water until the water runs clear. Add the rinsed rice to a medium saucepan. Add the 4 cups of Chicken Broth and the 4 cloves of Garlic, roughly chopped. Bring the mixture to a boil over medium-high heat (around 100°C / 100°C), then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender and fluffy. Let the rice stand, covered, for 5 minutes after cooking.
3. 3While the rice is cooking, prepare the cucumber. Wash the whole Cucumber and slice it into thin rounds, about 0.635 cm thick.
4. 4Prepare the chicken. You can either shred the cooked chicken thighs into bite-sized pieces or slice them thinly against the grain.
5. 5Prepare the dipping sauce. In a small bowl, combine the 2 tablespoons of Soy Sauce and the 1 teaspoon of Sesame Oil. Stir well to combine.
6. 6Serve the Hainanese Chicken Rice. Spoon the fluffy rice into bowls. Top the rice with the prepared chicken pieces and arrange the cucumber slices on the side. Drizzle the dipping sauce over the chicken and rice. Sprinkle the 1/2 teaspoon of White Pepper over the chicken and rice for an extra layer of flavor.

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