YieldsServes 4
AuthorJulia Lee,
We've taken a specialty of Singapore, Hainanese chicken, and adapted it for a quick dinner without sacrificing its succulence. Fresh vegetables and an intense cilantro sauce add crunch and flavor.

How to Make It

Step 1
1

Whirl shallots, 2 slices ginger, and 1 garlic clove in a food processor until well chopped. Heat vegetable oil in a 5- to 6-qt. dutch oven over medium heat. Add shallot mixture and cook, stirring, until garlic begins to brown, about 2 minutes. Add rice and stir until well coated in oil.

Step 2
2

Stir in broth and place chicken on top of rice. Cover and cook, without stirring, until chicken is cooked through and rice is tender, 15 to 20 minutes.

Step 3
3

Meanwhile, purée green onions, remaining ginger and garlic, the cilantro, lime juice, green jalapeño, soy sauce, sesame oil, and 2 tbsp. water in a blender. Transfer to a bowl. Cut limes into wedges.

Step 4
4

Lift chicken from pot and slice. Transfer rice to a platter and arrange chicken on top. Serve with limes, sliced red jalapeño and cucumber, and cilantro-ginger sauce.

Step 5
5

Note: Nutritional analysis is per serving, with 2 tbsp. sauce

Ingredients

 2 shallots, halved
  2 1/4-in. piece ginger, peeled and thickly sliced, divided
 2 garlic cloves, divided
 3 tablespoons vegetable oil
 2 cups long-grain rice
 4 cups reduced-sodium chicken broth
 2 boned, skinned chicken breast halves (about 1 1/2 lbs. total)
 2 green onions, chopped
 1 cup loosely packed cilantro leaves and tender stems
 2 scant tbsp. lime juice, plus 2 limes
 1 green jalapeño chile, sliced and stemmed
 1 red jalapeño chile, sliced and stemmed
 2 tablespoons soy sauce
 2 tablespoons toasted sesame oil
 1/2 English cucumber, sliced

Directions

Step 1
1

Whirl shallots, 2 slices ginger, and 1 garlic clove in a food processor until well chopped. Heat vegetable oil in a 5- to 6-qt. dutch oven over medium heat. Add shallot mixture and cook, stirring, until garlic begins to brown, about 2 minutes. Add rice and stir until well coated in oil.

Step 2
2

Stir in broth and place chicken on top of rice. Cover and cook, without stirring, until chicken is cooked through and rice is tender, 15 to 20 minutes.

Step 3
3

Meanwhile, purée green onions, remaining ginger and garlic, the cilantro, lime juice, green jalapeño, soy sauce, sesame oil, and 2 tbsp. water in a blender. Transfer to a bowl. Cut limes into wedges.

Step 4
4

Lift chicken from pot and slice. Transfer rice to a platter and arrange chicken on top. Serve with limes, sliced red jalapeño and cucumber, and cilantro-ginger sauce.

Step 5
5

Note: Nutritional analysis is per serving, with 2 tbsp. sauce

Chicken Steamed Over Ginger-Garlic Rice