Singaporean Hainanese Chicken Rice

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 6 cups low-sodium chicken broth
• 2 inches ginger, sliced and divided
• 6 scallions, divided
• 3 garlic cloves, minced
• 1 1/2 cups jasmine rice, rinsed
• 1 cucumber, sliced
• 2 tbsp neutral oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp chile-garlic sauce
• Kosher salt

Steps

1. Bring broth, half the ginger, three scallions and 1 teaspoon salt to a bare simmer; add chicken and poach gently until 165°F, 15 to 18 minutes.
2. Transfer chicken to a plate and reserve broth.
3. Cook garlic and remaining ginger in 1 tablespoon oil, stir in rice, then add 2 1/4 cups poaching broth; cover and cook until tender.
4. Mix chopped remaining scallions with hot remaining oil and a pinch of salt; mix soy sauce, lime and chile-garlic sauce separately.
5. Slice chicken and serve with rice, cucumber and both sauces.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.