Hainanese Chicken & Rice

• servings: 4

Ingredients

4 boneless, skin-on chicken thighs

Kosher salt

1 tablespoon sesame oil

2 cups white rice

2 cups chicken broth

1.5 inch piece of fresh ginger, sliced into coins – skin on is fine

4 large cloves garlic, peeled and smashed flat

3 green onions, white & light green parts

Ginger & Green Onion Sauce:

1/3 cup finely chopped green onion, white & light green parts

¼ cup finely minced fresh ginger

6 tablespoons neutral oil

1 teaspoon sesame oil

1 teaspoon soy

½-1 teaspoon salt, start with ½ and see if you want more

Directions

Chicken:

• Put chicken in a large bowl with the salt & sesame oil, massage in well to coat, then set aside 10 minutes

• Rinse rice until water is clear, drain and put in the rice cooker

• Add the broth, ginger slices, garlic and green onions, stir to mix

• Lay the chicken, skin side up on top of the broth

• Close lid and turn on – use the ‘white rice setting’

• And when it's done, serve the chicken sliced, on top of the rice with the ginger green onion sauce

Ginger Green Onion Sauce:

• Heat the oil to 350 in a small pan

• When hot enough, add the ginger and cook for about 15 seconds

• Add the green onions, and cook stirring everything for another 20-30 seconds

• Put in a bowl and add the sesame oil, soy and salt

• Mix well, let cool and use - store leftovers in an airtight container in the fridge