Glazed Chicken Rice
Ingredients: whole chicken, long grain rice, lemongrass, ginger, garlic cloves · 60 min cook time · 650kcal · $25.00
Ingredients
3.5lb whole chicken, 2cups long grain rice, sticks lemongrass, 2pieces ginger, 3cloves garlic cloves, tbsp toasted sesame oil, 1cucumber cucumber, 1shallot shallot, 12oz rice vinegar, 0.25cup sugar, cups soy sauce, tbsp honey, tbsp salt
Instructions
1. Place the whole chicken in a big pot with ginger, lemongrass, and plenty of salt. Cover with water, insert a probe thermometer into the deepest part of the breast, and bring to a simmer. Lower the heat and poach gently until the internal temperature reaches 150F, holding it there for pasteurization.
2. Slice the cucumbers and shallot thinly. Quick pickle them in a container with rice vinegar and a big handful of sugar in the fridge.
3. Remove the cooked chicken and let it cool. Bring the poaching broth to a full boil and reduce it down to about three cups of concentrated liquid.
4. Break down the cooled chicken into portions including legs, thighs, wings, and breast pieces.
5. Wash the long grain rice. Sauté minced garlic and ginger in toasted sesame oil, add the rice to toast for a minute, then pour in the reduced chicken broth. Cover and let it steam on low heat until cooked.
6. Boil down the sweet pickle juice with soy sauce and honey until it reduces into a syrupy glaze.
7. Place the chicken pieces skin-side up on a sheet pan, coat with a splash of oil, and broil under the oven broiler until the skin is crispy.
8. Toss the crispy broiled chicken pieces straight into the glaze. Serve over the fragrant chicken rice alongside the drained pickles and excess glaze.
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