Serves 1
Directions
- 1Prepare your rice using Hainanese chicken rice paste by adding rice, water and the Hainanese chicken rice paste to a pot.
- 2Stir the rice, water and Hainanese chicken rice paste until well combined.
- 3Cover the pot with a lid and cook the rice on the stove.
- 4Chop the Thai chilies and add them to a bowl.
- 5Add chili peppers, garlic, ginger, salt, sugar, rice wine vinegar and chicken broth to the bowl with the Thai chilies to create the first sauce.
- 6Chop the scallions and add them to a bowl with ginger, sesame oil and salt.
- 7Pour hot oil on top of the ginger and scallion mixture to create the second sauce.
- 8Generously salt both sides of the chicken thighs.
- 9Add a meat thermometer to the chicken thighs.
- 10Roast the chicken thighs at 450 degrees Fahrenheit in the oven.
- 11Remove the cooked chicken thighs from the oven.
- 12Slice the chicken thighs into smaller pieces.
- 13Plate the rice, chicken thighs and plain blanched bok choy.
- 14Drizzle the ginger scallion sauce on top of the chicken and rice.
Ingredients
- chicken rice paste
- rice
- water
- chicken broth
- spicy Thai chilies
- chili peppers
- garlic
- ginger
- salt
- sugar
- rice wine vinegar
- chicken broth
- ginger
- scallion
- sesame oil
- salt
- hot oil
- 4 chicken thighs
- salt
- bok choy
Equipment
knifecutting boardpotlidstovebowlscaleovenmeat thermometertongssheet panchopsticks
Tips
- High heat is the key to crispy skin.
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