Hainanese-Inspired Chicken Rice

• porce: 2-4 servings
• celkový čas: 1 hr+chicken (overnight)

Ingredience

2 cups jasmine rice

2 tablespoons unsalted butter

4 scallions, thinly sliced

4 garlic cloves, finely chopped

¾ teaspoon Diamond Crystal kosher salt

2 ½ cups reinforced broth (from Poached Chicken Breast, this page), plus more hot broth for serving

2 Poached Chicken Breasts (see recipe), cooled

FOR GINGER GARLIC SCALLION SAUCE

2 tablespoons neutral oil

2 tablespoons toasted sesame oil

1 bunch scallions (6 to 8), white/light green parts, thinly sliced

3-inch piece fresh ginger, peeled and finely grated

4 garlic cloves, finely grated

2 tablespoons unseasoned rice vinegar, plus more to taste

2 tablespoons soy sauce or tamari, plus more to taste

pinch of MSG (optional)

1 to 3 tablespoons water

kosher salt

Pokyny

FOR THE RICE

Add the rice to a medium bowl, cover with cool water, gently swish to rinse, and drain. Repeat until the water runs mostly clear. Cover with fresh cool water and set aside for 15 minutes, then drain.

In a medium saucepan, melt the butter over medium heat until foamy. Add the scallions, garlic, and salt and cook, stirring frequently, until wilted, about 2 minutes.

Add the rinsed and drained rice and cook, stirring frequently, until the grains are coated in fat and begin to look translu- cent around the edges, about 2 minutes.

Add the broth, cover, and bring to a boil over high heat. Reduce the heat to low and cook, undisturbed, for 20 minutes.

Remove from the heat, uncover, and fluff the rice with a fork. Cover and rest for 10 minutes. While cooking, prep the sauce

FOR THE SCALLION SAUCE

In a small saucepan, heat the neutral oil and sesame oil over medium heat until they start to shimmer and the sesame oil is fragrant, about 2 minutes.

Add the scallions, ginger, and garlic.

Cook, stirring and scraping frequently with a stiff silicone spatula, until fragrant and tender and the violent bubbling subsides, about 2 minutes.

Remove from the heat and scrape into a heatproof bowl. Add the rice vinegar, soy sauce, and MSG (if using) and stir to combine.

Add 1 to 3 tablespoons water to adjust to your desired thickness. Taste and season with salt to taste and more vinegar and/or soy if needed. (The sauce will never fully emulsify; stir before serving.) Store the sauce in the fridge for up to 1 week.

Meanwhile, prep the chicken: Cut the breast off the bone and cut on the diagonal into thick slices with the skin on.

ASSEMBLE AND SERVE

Serve the hot rice with cold poached chicken, ginger garlic scallion sauce, and extra hot broth alongside for sipping.

I.

Poznámky

From: ‘Start Here’ by Sohla El-Waylly