Serves 1
Directions
- 1Prepare chicken thighs by removing the skin and saving it for later.
- 2Exfoliate the chicken by rubbing it with salt to make the skin soft, then rinse it off.
- 3Separate the chicken off the bone.
- 4Place chicken meat and bones in a pot.
- 5Add water to cover the chicken.
- 6Add green onion, ginger, garlic, and a dash of soy sauce to the pot.
- 7Cook for about 10 minutes.
- 8Remove the chicken from the pot, lightly brush with sesame oil, and rinse under cold water to stop cooking.
- 9Wash the rice until the water runs clear.
- 10In a pot, start with duck fat.
- 11Render the saved chicken skin until it gets crispy.
- 12Remove the crispy chicken skin and set aside.
- 13Lower the heat and add minced garlic, onion, and ginger to the pot.
- 14Add the washed rice and toast it together for a couple of minutes.
- 15Add equal parts of chicken broth to the rice.
- 16Cook the rice as you normally would.
- 17For the first sauce, mix green onion, ginger, and salt in a bowl.
- 18Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
- 19For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth.
- 20Blanch some gai lan in boiling water.
- 21Transfer the blanched gai lan to an ice bath to keep it crispy.
- 22Chop up the crispy chicken skin.
- 23In a small bowl, add chopped green onion and the chopped crispy chicken skin.
- 24Add a portion of the cooked rice to the small bowl and press it to shape.
- 25In a large plate, place the shaped rice, sliced poached chicken, blanched gai lan, and the prepared sauces.
Ingredients
- Chicken thighs
- Salt
- Water
- Green onion
- Ginger
- Garlic
- Soy sauce
- Sesame oil
- Rice
- Duck fat
- Minced garlic
- Onion
- Neutral oil
- Dark soy sauce
- Light soy sauce
- Oyster sauce
- Sugar
- Gai lan
Equipment
KnifeCutting boardTrayPotKettleSpoonBowlRice washerPan
Tips
- Rinse chicken under cold water to stop the cooking and ensure tenderness.
- Rinsing chicken skin with salt exfoliates it, making it super soft.
- Blanching gai lan and then adding it to an ice bath helps it stay crispy.
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