Serves 1
Directions
- 1Remove the skin from the chicken thighs and save it for later.
- 2Rub the chicken with salt to make the skin super soft.
- 3Rinse the salted chicken off.
- 4Separate the chicken off the bone.
- 5Add chicken bones and chicken thighs to a pot.
- 6Pour water into the pot to cover the chicken and bones.
- 7Add green onion, ginger, garlic, and a splash of soy sauce to the pot.
- 8Let the chicken and broth cook for about 10 minutes.
- 9Remove the chicken from the pot and rinse it under cold water to stop the cooking.
- 10Lightly brush the cooked chicken with sesame oil.
- 11Wash the rice until the water runs clear.
- 12Add duck fat to a pot and render the chicken skin saved from earlier until it gets crispy.
- 13Remove the crispy chicken skin from the pot.
- 14Lower the heat and add minced garlic, onion, and ginger to the pot with the rendered fat.
- 15Add the washed rice to the pot and toast it for a couple of minutes.
- 16Add an equal part of chicken broth to the rice.
- 17Cover the pot and let the rice cook as you normally would.
- 18For the first sauce, mix green onion, ginger, and salt in a small bowl.
- 19Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
- 20For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth in a separate bowl.
- 21Optionally, blanch some gai lan in boiling water.
- 22Transfer the blanched gai lan to an ice bath to keep it crispy.
- 23Chop up the crispy chicken skin.
- 24Slice the cooked chicken.
- 25Place green onions and chopped crispy chicken skin into a small bowl or mould.
- 26Add cooked rice on top of the green onions and crispy chicken skin in the mould.
- 27Invert the rice mould onto a plate.
- 28Arrange sliced chicken next to the rice.
- 29Add blanched gai lan next to the rice and chicken.
- 30Drizzle the ginger and green onion sauce over the chicken.
- 31Drizzle the dark soy sauce mixture over the chicken.
Ingredients
- chicken thighs
- salt
- green onion
- ginger
- garlic
- soy sauce
- sesame oil
- rice
- duck fat
- dark soy sauce
- light soy sauce
- oyster sauce
- sugar
- neutral oil
- gai lan
Equipment
potcutting boardknifestrainerladlebowlplatewokmeasuring cup
Tips
- No part of the chicken is wasted in this dish.
- Rubbing chicken with salt ensures super soft skin.
- Rinsing chicken under cold water stops the cooking.
- Using an ice bath for blanched gai lan keeps it crispy.
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