A precise chicken-and-rice dish with ginger garlic rice, poached chicken, cucumber, and soy dipping sauce.
260 gChicken thighs
15 gGinger
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10 gGarlic
80 gCucumber
0.5 cupRice
1.5 cupsChicken Broth
1.5 tbspSoy Sauce
1.5 tspSesame Oil
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Poach chicken thighs gently in chicken broth with ginger and salt until cooked through.
Remove the chicken and keep the broth for the rice.
Saute rice with garlic and cooking oil until lightly glossy.
Cook the rice in the reserved chicken broth until tender.
Slice chicken and serve with cucumber, soy sauce, sesame oil, and black pepper.