Singaporean Hainanese Chicken Rice

Step 1

In a large pot, bring the chicken broth to a simmer with half the ginger and half the garlic.

Step 2

Add the chicken thighs, cover, and poach for 20 minutes until the internal temperature reaches 165°F and the juices run clear.

Step 3

Remove the chicken and set aside; strain and reserve the poaching broth, discarding the ginger and garlic.

Step 4

Rinse the jasmine rice until the water runs clear, then drain.

Step 5

In a saucepan, heat 1 tsp of the sesame oil and sauté the remaining garlic and ginger for 1 minute until fragrant.

Step 6

Add the rinsed rice and toast for 1 minute, then stir in 3 cups of the reserved poaching broth and the salt.

Step 7

Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until the rice is tender and the liquid is absorbed.

Step 8

While the rice cooks, shred or slice the chicken thigh meat.

Step 9

Whisk together the soy sauce, remaining sesame oil, and half the scallions to make a dipping sauce.

Step 10

Fluff the rice, mound onto plates, top with the sliced chicken, and garnish with the remaining scallions.

Step 11

Serve with the soy-sesame sauce, and chili-ginger sauce on the side if desired.