Singaporean- and Malaysian-style gently poached chicken with fragrant broth-cooked rice, crisp cucumber, and a bright ginger-paste and scallion sauce.
$17.36
Per Serving
$4.34
Total
130 min
Prep
20 min
Cook
100 min
Difficulty
hard
Servings
$38.55
11 to buy · 0 you have
1 each English cucumber
1 ct$1.09100%
1 each Whole raw chicken
1 lb$2.99 per packagePackage use: 90%Product match90%
1/4 cup + 2 tablespoons Plain unsweetened ginger paste
1 ct$3.99 per packagePackage use: 67%Product match67%
6 each Scallions
1 each$1.19 per packagePackage use: 60%Product match60%
1 1/2 cups Long-grain white jasmine rice
Mahatma · 2 lbr$3.69 per packagePackage use: 30%Product match30%
6 each Garlic cloves
Simple Truth Organic · 3 ct$1.99 per packagePackage use: 20%Product match20%
1 tablespoon Lime juice
Italia Garden · 4 fl oz$1.29 per packagePackage use: 13%Product match13%
2 teaspoons Toasted sesame oil
Sun Luck · 5 fl oz$5.49 per packagePackage use: 7%Product match7%
1/4 cup Canola oil
Kroger · 32 fl oz$3.39 per packagePackage use: 6%Product match6%
1 tablespoon Light soy sauce
Kikkoman · 10 fl oz$2.89 per packagePackage use: 5%Product match5%
1 tablespoon Fine salt
Morton · 26 oz$1.89 per packagePackage use: 2%Product match2%
12 cups Water
$0.00 per packagePackage use: 0%Product matchTap water
0%
Measuring Cups
Measuring Spoons
Knife
Cutting Board
Small bowl
Fork
Wooden spoon
Fine-mesh strainer
Aluminum foil
Small saucepan
Instant-read food thermometer
produce brushKnifeCutting Boardproduce brushWash your hands with soap and water for at least 20 seconds. Rinse the scallions and cucumber under running water, scrub the cucumber with a clean produce brush, remove damaged areas, and dry. Thinly slice the cucumber, cover, and refrigerate until serving. ([foodsafety.gov](https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety))
Measuring CupsMeasuring SpoonsKnifeCutting BoardSmall bowlFine-mesh strainerBefore handling the chicken, reserve 2 tablespoons ginger paste and 3 finely sliced scallions in a clean bowl for the sauce. Keep these separate from the raw chicken and its utensils. Cut the other 3 scallions into 3-inch lengths. Smash 4 garlic cloves and finely mince the remaining 2. Rinse the rice in a strainer until the water runs mostly clear, then drain thoroughly.
Keep the reserved sauce ingredients and their utensils separate from raw chicken.
Measuring CupsMeasuring SpoonsDo not rinse the raw chicken. Place it breast-side down in the stockpot and add the 12 cups water, 3 tablespoons ginger paste, smashed garlic, scallion lengths, and all the salt. Tilt the chicken gently to fill its cavity with water. Use a snug pot in which the measured water covers the bird. Wash your hands and any surfaces and utensils that touched raw chicken before continuing. ([foodsafety.gov](https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety))
Do not rinse raw chicken; wash hands and clean any surfaces or utensils that touched it before continuing.
Instant-read food thermometerHeat over medium heat until the broth reaches 185–195°F (85–91°C), approximately 15–20 minutes. Reduce the heat and partially cover. Maintain this gentle poaching temperature, with steam rising and only occasional small bubbles; do not let the broth boil vigorously. Poach for approximately 50–65 minutes, carefully turning the chicken breast-side up halfway through with the tongs and slotted spoon.
Turn the hot chicken carefully with long utensils to avoid splashing broth.
Instant-read food thermometerBegin checking the chicken after 45 minutes of poaching. Continue cooking until a clean thermometer registers at least 165°F (74°C) in the thickest breast, innermost thigh, and innermost wing, without touching bone. Check both sides of the bird; temperature, rather than time, determines when it is ready. ([fsis.usda.gov](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table? utm_source=openai))
Use a clean thermometer and verify at least 165°F in the breast, inner thigh, and inner wing without touching bone.
Measuring SpoonsSmall bowlWooden spoonFine-mesh strainerAluminum foilUsing clean utensils, lift out the chicken and let the cavity drain into the pot. Transfer it to the platter and spread the 2 teaspoons sesame oil over the skin with a clean spoon. Loosely tent with foil and rest while preparing the rice, approximately 30–35 minutes. Strain 2 1/4 cups poaching broth into the measuring jug for the rice and reserve another 2 tablespoons strained broth for the sauce. Keep the remaining broth hot over low heat.
Use clean utensils for the cooked chicken and take care when lifting it and straining hot broth.
Measuring SpoonsWooden spoonHeat 2 tablespoons canola oil in the 3-quart saucepan over medium-low heat. Add the minced garlic and remaining 1 tablespoon ginger paste; stir for 45–60 seconds, until fragrant but not browned. Add the drained rice and stir for 2 minutes to coat the grains.
Wooden spoonPour the measured 2 1/4 cups hot broth into the rice and bring to a gentle simmer. Stir once, cover tightly, and reduce the heat to its lowest setting. Cook for 15–18 minutes, until the liquid is absorbed. Remove from the heat and leave covered for 10 minutes before fluffing.
Measuring SpoonsSmall bowlWooden spoonSmall saucepanWhile the rice cooks, make the sauce. Heat the remaining 2 tablespoons canola oil in the small saucepan over medium-low heat. Add the clean reserved ginger paste and finely sliced scallions. Stir for 1 minute, just until fragrant, without browning. Remove from the heat and carefully stir in the soy sauce, lime juice, and reserved 2 tablespoons broth. Transfer to a clean serving bowl.
KnifeCutting BoardCarve the chicken on a clean cutting board. Remove the legs and separate the thighs from the drumsticks at their joints. Detach the wings, lift the breast meat from the bones, and slice it across the grain, keeping the skin attached where possible.
Measuring CupsSmall bowlForkFine-mesh strainerFluff the rice with a fork and divide it among four plates. Divide the chicken and cucumber among all four portions, offering a mixture of breast and dark meat. Serve the entire sauce alongside, shared among the four servings. Strain 2 cups of the remaining hot broth and divide among four small bowls, 1/2 cup each. Serve promptly.
Handle and pour the hot broth carefully when straining and serving.
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