Hainanese Chicken Rice (Poached Chicken on Fragrant Rice)

Do not rinse the 800 g chicken thighs.

Pat only the surface dry with paper towels, rub evenly with 1 teaspoon salt, and rest for 5 minutes.

Place the chicken, 20 g ginger, and 2 scallions in a pot, then add enough water to cover.

Bring it to a boil once, then lower the heat until only small bubbles rise around the edge.

Poach with the small bubbles maintained for about 25 minutes, then insert a food thermometer into the thickest part and confirm a 74 C internal temperature. If it is below 74 C, cook for 3 minutes more and check again.

Remove the chicken and cool it for 10 minutes so the juices settle before slicing.

Strain the broth through a fine sieve, measure exactly 2 cups for the 2 cups of rice, and add only enough water to make up any shortfall.

Rinse 2 cups jasmine rice until the water runs clear and drain well.

Heat 1 tablespoon cooking oil, saute 20 g garlic and the remaining 10 g ginger over medium heat for 1 minute, then stir the rice for 1 minute. Add 2 cups broth and the optional 1 tablespoon chicken fat, bring to a boil, cover, cook over low heat for 12 minutes, then turn off the heat and rest covered for 10 minutes.

Slice the cooled chicken against the grain into 0.5 cm pieces, and cut the seeded cucumber diagonally into 3 mm slices.

Spoon the rice into bowls, arrange the chicken and cucumber on top, and serve 2 tablespoons soy sauce and 4 tablespoons chili-ginger sauce on the side.