Let’s talk Chicken Rice. This is a deceptively simple dish – one that could be summed up as room temperature chicken over rice. But that summary would do the dish a great disservice.
There’s a whole lot more going on.
The chicken is gently poached in a ginger, garlic, and green onion broth. The rice is a bit bolder, smacking of sauteed shallot, garlic, and ginger… and is plumped up with the very broth created by poaching the chicken. Some of the broth even gets used to make the chili sauce.
Nothing good wasted.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time | Passive Time |
| 45 minutes | 5 minutes |
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Let’s talk Chicken Rice. This is a deceptively simple dish – one that could be summed up as room temperature chicken over rice. But that summary would do the dish a great disservice.
There’s a whole lot more going on.
The chicken is gently poached in a ginger, garlic, and green onion broth. The rice is a bit bolder, smacking of sauteed shallot, garlic, and ginger… and is plumped up with the very broth created by poaching the chicken. Some of the broth even gets used to make the chili sauce.
Nothing good wasted.
|
Ingredients
For the chicken
- 4 whole chicken legs
- 4 cloves garlic , quartered
- 2 inches ginger root , sliced in coins
- 4 green onions , halved
- salt
- boiling water , to cover
- bowl of ice and water
For the rice
- 2 cups white rice
- 1 quart chicken broth
- 1-2 small shallot , chopped finely
- 3 cloves garlic , crushed
- 1 tsp ginger root (grated)
Accompaniments (as desired)
- cucumbers , sliced
- tomatoes , sliced
- green onions
- fresh cilantro
- fried shallots
- soy sauce (dark)
- chili sauce (homemade)
- sesame oil
Servings: people
Units:
Instructions
- Add all chicken ingredients to a large pot. Cover with boiling water (1-2 quarts). Return to a gentle simmer (barely a bubble), cover, and cook until the chicken’s juices run clear when pierced – about 30 minutes. Then, remove the chicken and plunge it directly into an ice bath until chilled through. Set aside.
- Saute the shallot in oil until softened. Toss in the crushed garlic and ginger, cooking a few moments until their fragrance bursts from the pot. Finally, toss on the rice and cook a few minutes until heated through.
- Ladle on some of the hot stock from poaching the chicken and a smattering of salt. Bring to a boil, cover, and reduce to a simmer. Cook about 16 minutes. Remove from heat, remove lid, and let steam off about five minutes before fluffing.
- If you have one, use a cleaver to cut the chicken legs into pieces. Gather your accompaniments. On every plate, spoon a happy mountain of rice, one whole chicken leg, and any goodies you’d like.