Step by step

Method

4 steps

1. 1

   Poach 1½ pounds bone-in chicken thighs or a small whole chicken: cover with water by an inch, add 1 smashed ginger knob, 2 green onions, and 1 teaspoon salt. Bring to a boil, skim, then simmer gentle 25–35 minutes until the chicken is cooked through (165°F at the bone). Lift chicken out to cool; strain and keep the broth.

2. 2

   For the rice: rinse 1½ cups jasmine rice. In a pot, sauté 2 minced garlic cloves and optional ginger matchsticks in 1 tablespoon chicken fat (skimmed from the broth) or oil 30 seconds. Add rice, toast 1 minute, then pour in 1¾ cups of the reserved broth. Simmer covered 15 minutes; rest 10 off heat. Rice should smell garlicky-chickeny and be fluffy, not wet.

3. 3

   Shred or slice the chicken. Stir a ginger-scallion dip: 2 tablespoons minced ginger, 3 sliced green onions, ½ teaspoon salt, and 3 tablespoons hot oil poured over to sizzle. Optional nuoc cham on the side.

4. 4

   Plate rice with chicken, cucumber slices, tomato, and the ginger dip. Spoon a little clear broth in a side bowl if you want. You want fragrant chicken rice with juicy meat and a sharp ginger-scallion punch — not dry chicken over plain white rice.