Serves 1
Directions
- 1Add water, turmeric, salt, and chicken to a pot and bring to a boil.
- 2Finely chop ginger, garlic, shallots, and chili.
- 3Rinse the chopped ginger and garlic with water.
- 4Combine the rinsed ginger and garlic with chopped shallots and chili in a pot.
- 5Add salt to the mixture and stir well.
- 6Drain the liquid from the chicken and transfer the cooked chicken to an ice bath.
- 7Mince garlic in a food processor.
- 8Heat oil in a pot and add the minced garlic.
- 9Rinse rice with water until clear.
- 10Add the rinsed rice to the pot with the garlic and stir.
- 11Pour chicken broth into the rice and cook.
- 12Finely chop spring onions and ginger.
- 13Add salt to the chopped spring onions and ginger.
- 14Heat oil in a small pan until hot.
- 15Pour the hot oil over the spring onion and ginger mixture.
- 16Add chicken broth to another bowl with a different condiment and stir.
- 17Slice cucumber thinly using a mandoline slicer.
- 18Debone and slice the cooked chicken.
- 19Arrange sliced cucumber and chicken on a plate.
- 20Pour chicken broth over the sliced chicken.
- 21Top the chicken with the chili garlic oil.
- 22Serve the chicken with a side of cooked rice.
- 23Enjoy the meal by dipping chicken in the ginger-scallion sauce.
Ingredients
- chicken
- rice
- turmeric
- garlic
- ginger
- spring onion
- shallot
- coriander
- cucumber
- salt
- chili
- oil
Equipment
potcutting boardknifestrainersmall potfood processortongsladlebowlchopsticksmandoline slicerserving plate
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