Serves 1
Directions
- 1Prepare your chicken thighs by removing the skin and saving this for later.
- 2Exfoliate the chicken with salt.
- 3Rinse the chicken with salt off.
- 4Separate the chicken from the bones and add both to a pot.
- 5Pour hot water over the chicken.
- 6Add green onion, ginger, garlic, and a glug of soy sauce to the pot with the chicken.
- 7Let the chicken cook for around 10 minutes.
- 8Remove the chicken from the pot.
- 9Rinse your chicken under cold water to stop the cooking and lightly brush with sesame oil.
- 10Wash your rice until the water turns clear.
- 11Start off with a bit of duck fat and render your chicken skin from earlier until it gets crispy.
- 12Remove the crispy chicken skin.
- 13Lower the heat and then add in some minced garlic, onion, and ginger.
- 14Add in the washed rice.
- 15Toast the rice together for a couple of minutes.
- 16Add in equal parts of your chicken broth.
- 17Let the rice cook as you normally would.
- 18For the first sauce, mix green onion, ginger, and salt.
- 19Pour over some sizzling neutral oil.
- 20For the second sauce, combine some dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth.
- 21Blanch some gailan.
- 22Add the blanched gailan to an ice bath.
- 23Chop up that crispy chicken skin from earlier.
- 24Slice the chicken.
- 25Add green onion and crispy chicken skin to a small bowl.
- 26Add rice to the bowl and invert onto a plate.
- 27Assemble the chicken next to the rice and enjoy.
Ingredients
- chicken thighs
- salt
- green onion
- ginger
- garlic
- soy sauce
- duck fat
- chicken skin
- rice
- sesame oil
- dark soy sauce
- light soy sauce
- oyster sauce
- sugar
- chicken broth
- gailan
- neutral oil
Equipment
potcutting boardknifestrainerspoonplatebowl
Tips
- The chicken gets an exfoliating treatment by rubbing it with salt to make sure the skin is super soft.
- Separate the chicken off the bone so that the broth can continue cooking after the chicken is done.
- Rinse your chicken under cold water to stop the cooking.
- Add the blanched gailan to an ice bath so it stays crispy.
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