Hainanese Inspired Chicken Riceand Broth

Broth

1. 1

   Combine chicken broth, soy sauce, green parts of spring onions, and sesame oil in a pot; bring to a gentle simmer, cover, and let simmer for about 10 minutes.

Rice

2. 2

   Heat neutral oil in a saucepan over medium heat, sauté grated ginger and the white parts of the spring onions for 1–2 minutes until fragrant. Add the washed jasmine rice, drizzle sesame oil, and pour in chicken stock; stir briefly, then cover and cook on low heat using the absorption method (about 12–15 minutes) until the rice is fluffy.

Chicken Marinade

3. 3

   In a bowl, mix the chopped Bird's Eye chillies, grated ginger, minced garlic, sriracha, white sugar, rice wine vinegar, sesame oil, chicken stock, and a splash of neutral oil. Add the chicken breast pieces and coat evenly. Let marinate for 5 minutes.

Chicken

4. 4

   Heat neutral oil in a skillet over medium heat. Fry the marinated chicken breasts on both sides until nicely charred and cooked through, about 4–5 minutes per side. Add any remaining sauce to the pan and cook an additional minute, then remove the chicken and set aside.

Bok Choy

5. 5

   In the same skillet, add the bok choy and any remaining chicken stock; sauté briefly until the bok choy is tender but still crisp, about 2 minutes.

Lime Chilli Sauce

6. 6

   Heat the quarter‑cup of neutral oil in a small pan, add the finely chopped garlic and Bird's Eye chilli, and sauté for 30 seconds. Stir in sesame oil, soy sauce, and lime juice; mix well and remove from heat.

Assembly

7. 7

   Place the cooked jasmine rice at the bottom of a serving bowl, pour the hot broth over the rice, top with the fried chicken and sautéed bok choy, garnish with sliced spring onion and cucumber, and drizzle the lime chilli sauce on top. Serve immediately.