20-Min Hainan Chicken Rice with 3 Sauces
Poached chicken, ginger-scallion sauce, chili oil, and soy dip served over jasmine rice with cucumber. A restaurant-quality Cantonese dinner that comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 2 whole (about 1.5 lbs) boneless, skin-on chicken breasts
- 1 cup jasmine rice, uncooked
- 3 tbsp ginger, minced
- ½ cup scallions, chopped
- 1 whole cucumber, sliced
- 3 tbsp chili oil (or hot sauce)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Submerge chicken breasts, then reduce heat to medium-low so water barely simmers.
- 2
While chicken cooks, rinse rice and cook in a separate pot with 2 cups water and a pinch of salt until tender, ~15 minutes.
- 3
Poach chicken 12–14 minutes until the thickest part reaches 165°F. Remove and let cool 2 minutes, then slice against the grain.
- 4
Mix minced ginger, chopped scallions, 2 tbsp soy sauce, 1 tbsp oil, and a pinch of salt in a small bowl.
- 5
Divide rice between two bowls. Top with chicken slices and cucumber. Drizzle ginger-scallion sauce and chili oil over the chicken.
- 6
Serve with small bowls of soy sauce and extra chili oil on the side for dipping.
Tools you’ll need
- large pot with lid
- separate medium pot
- instant-read thermometer
- small mixing bowl
- spoon
- kitchen knife
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