Ingredients
b
10 boneless skinless chicken thighs
s
salt
s
3 scallions
l
1 large knob ginger
l
6 cups low sodium chicken bone broth
s
½ tbsp sesame oil
l
1 ½ cups long grain rice
b
2 cups broth from cooking chicken
p
2 - 3 pandan leaf
s
4 tbsp scallions(minced)
g
4 tbsp ginger(minced)
a
2 tbsp avocado oil
s
½ tsp salt
b
¼ cup broth from cooking chicken
t
¼ cup thick dark soy
h
½ tbsp honey
r
3 red Fresno chilies
g
2 cloves garlic
g
1 tbsp ginger(minced)
s
½ tsp salt
r
1 tbsp rice vinegar
h
½ tbsp honey
s
2 tbsp stock from cooking chicken
C
Cucumber
T
Tomatoes
Directions
1
Start with boneless, skinless chicken thighs. Trim off any excess fat and season both sides generously with salt.
b
10 boneless skinless chicken thighs
s
salt
2
In a pot, add scallions, garlic, ginger, chicken broth, and turmeric. Bring everything to a boil, then add the chicken thighs. Lower the heat and let the chicken simmer gently for 18 minutes until fully cooked through.
s
3 scallions
l
1 large knob ginger
l
6 cups low sodium chicken bone broth
3
Remove the chicken from the pot and lightly brush the surface with sesame oil. Let it cool slightly, then slice into pieces.
s
½ tbsp sesame oil
4
Rinse jasmine rice until the water runs clear. Cook the rice with a pandan leaf and some of the reserved chicken broth for extra aroma and flavor.
l
1 ½ cups long grain rice
b
2 cups broth from cooking chicken
p
2 - 3 pandan leaf
5
Slice scallions and peel and slice fresh ginger. Pound the ginger into a paste, then add the scallions and salt. Pound again until fragrant, then pour hot oil over the mixture and stir.
s
4 tbsp scallions(minced)
g
4 tbsp ginger(minced)
a
2 tbsp avocado oil
s
½ tsp salt
6
In a bowl, combine thick soy sauce, honey, and a bit of chicken broth. Mix until smooth.
b
¼ cup broth from cooking chicken
t
¼ cup thick dark soy
h
½ tbsp honey
7
For a spicy sauce, pound or blend chilies, garlic, and ginger into a paste. Season with salt, then add honey, calamansi juice, and vinegar. Mix well.
r
3 red Fresno chilies
g
2 cloves garlic
g
1 tbsp ginger(minced)
s
½ tsp salt
r
1 tbsp rice vinegar
h
½ tbsp honey
s
2 tbsp stock from cooking chicken
8
Once the rice is cooked, portion the rice and chicken into containers. Add your sauces, cucumber, and tomatoes on the side and enjoy throughout the week.
