Soy-Glazed Chicken Thighs with Ginger Broccolini and Crispy Rice

Per serving  1539 kcal · 62g protein · 144g carbs · 78g fat

Ingredients

• 4 count chicken thighs
• 200 g jasmine rice
• 360 ml water
• 60 ml soy sauce
• 30 ml rice vinegar
• 20 ml honey
• 15 ml sesame oil
• 15 g fresh ginger
• 3 count garlic cloves
• 45 ml neutral oil
• 300 g broccolini
• 5 g toasted sesame seeds
• 2 count scallions
• 3 g salt
• 2 g black pepper

Steps

1. Rinse 200g jasmine rice under cold water until the water runs clear. Add the rice to a saucepan with 360ml water and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting, cover, and cook for 12 minutes. Remove from heat and let it steam, covered, for 10 minutes. Spread the cooked rice out on a plate or tray and let it cool completely — at least 30 minutes at room temperature, or refrigerate for up to a day. Cold, dry rice is essential for crisping.
2. While the rice cools, make the soy glaze. In a small saucepan over medium heat, combine 60ml soy sauce, 30ml rice vinegar, 20ml honey, 15ml sesame oil, 1 tsp (3g) freshly grated ginger, and 2 minced garlic cloves. Stir and simmer for 4–5 minutes until slightly thickened and glossy. Remove from heat and set aside. Reserve about 2 tablespoons (30ml) of the glaze separately for finishing the broccolini.
3. Pat 4 boneless, skinless chicken thighs dry with paper towels and season both sides with a pinch of salt and black pepper. Heat 15ml neutral oil in your cast iron skillet over medium-high heat until just smoking. Sear the chicken thighs skin-side down (or the smoother side) for 4–5 minutes without moving them, until deep golden brown. Flip and sear the other side for 3 minutes.
4. Reduce the cast iron heat to medium-low. Pour the soy glaze (minus the reserved 30ml) over the chicken thighs. Cook, turning the thighs every 2 minutes and basting them with the glaze in the pan, for 6–8 more minutes until the glaze is sticky and an instant thermometer reads 74°C (165°F) at the thickest part. Transfer the chicken to a plate and tent loosely with foil.
5. Without cleaning the cast iron, add another 15ml neutral oil over medium-high heat. Press the cooled rice into the pan in an even layer. Let it cook undisturbed for 5–6 minutes until the bottom is deeply golden and crispy. Use a spatula to break it into rough chunks and turn sections over. Cook another 2–3 minutes to crisp the other side. Season with a pinch of salt and transfer to a plate.
6. In a separate skillet or wok over high heat, add 15ml neutral oil. Add 1 tsp (5g) freshly grated ginger and 1 minced garlic clove and stir-fry for 30 seconds until fragrant. Add 300g broccolini (trimmed, cut into 5cm pieces) and toss constantly for 3–4 minutes until bright green and tender-crisp with some char on the edges. Pour in the reserved 30ml soy glaze, toss to coat, and remove from heat immediately.
7. Divide the crispy rice between two bowls. Top each with 2 chicken thighs, then arrange the ginger broccolini alongside. Drizzle any remaining glaze from the pan over the chicken. Garnish with 5g toasted sesame seeds and 2 thinly sliced scallions.