A new quick and easy weekday recipe we made recently, and it’s already in our rotation. Tender poached chicken, rice cooked in the poaching broth and a bright chili-lime sauce.

Ingredients

For the chicken and rice

• 2 chicken thighs, skin on
• ¼ cup Shaoxing wine
• Ginger (4 slices, plus more for grating)
• 5 cloves garlic
• 2 scallions
• Salt, a small handful for the poaching water
• 1 cup rice, washed

For the sauce

• 1 bird’s eye chili
• 1 lime, juiced
• 3 Tbsp dark soy sauce
• 1 Tbsp sugar
• ½ tsp white pepper
• 3 Tbsp olive oil

For serving

• Cucumber
• Cilantro

Instructions

1. Set aside one piece of chicken skin for later.
2. In a pot, add 4 slices of ginger, 3 smashed garlic cloves, the scallions, chicken, Shaoxing wine and a small handful of salt. Add enough water to cover the chicken.
3. Bring to a boil, then simmer for about 15 minutes.
4. Remove the chicken and let it rest. Keep the poaching liquid.
5. Over low heat, render the fat from the reserved chicken skin until it’s crispy, then remove the skin.
6. Add the washed rice, 1 minced garlic clove and some grated ginger to the fat and stir-fry briefly.
7. Transfer the rice to a rice cooker and cook it using the poaching liquid.
8. While the rice cooks, finely slice the chili, grate the last clove of garlic and grate ½″ of ginger.
9. In a bowl, combine them with the dark soy, lime juice, white pepper and sugar, then whisk in the olive oil to emulsify.
10. Slice the chicken and serve over the rice with cucumber and cilantro on the side.

Notes & substitutions

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