Poached Chicken and Rice with Soy and Vinegar Green Onion Sauce

Updated at: Thu, 14 Mar 2024 08:55:41 GMT

Step 1

Transfer the chicken to a plate or cutting board and pat dry. Season both sides of the chicken with salt and rub the salt into the chicken skin. Allow the chicken to come up closer room temperature while you boil your water.

Step 2

Fill a large pot with water and bring to a boil over medium heat. Add the chicken, ginger, garlic, and green onions. Bring the water back up to a simmer and reduce the temperature to medium-low or low to maintain a simmer. Continue to simmer the chicken until very tender, 35 to 40 minutes (less time if using just thighs or smaller cuts). Transfer the chicken to an ice bath or bowl of cold water. Remove all the aromatics from the broth and reserve 2 1/2 cups of broth for the soup. Taste the broth and add a pinch or two of salt if needed.

Step 3

In a saucepan or bowl of your rice cooker, rinse the jasmine rice until the water mostly runs clear. Add the 2 1/2 cups of broth and bring to a simmer, cover with a lid, reduce the temperature to low and steam until fluffy, 12 to 15 minutes or press “on” or “cook” on your rice cooker. Once the rice is ready, fluffy with a spoon.

Step 4

To make the sauce, combine the green onions, soy, vinegar, maple syrup, and salt in a small bowl and stir together.

Step 5

Remove the chicken from the water and shake off any excess water or pat dry. Serve the chicken bone-in or de-bone by cutting along the bone on the underside of the chicken. The chicken might be tender enough that the bones easily pulls away, otherwise you can carefully carve the meat away from the bone. Slice the chicken and serve with a scoop of chicken fat rice, bowl of soup, and a drizzle of the sauce.

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