Happy Ribs Klasjuynaanselan Recipe

Prepare poaching liquid

In a medium saucepan combine 1.2 liters water, 2-inch peeled ginger (roughly smashed), 3 garlic cloves (crushed) and 1 tsp kosher salt. Bring to a gentle simmer over medium heat.

Poach chicken

Reduce heat so the liquid is barely simmering. Add the chicken breasts, cover, and poach gently for 12–15 minutes until an instant-read thermometer inserted into the thickest part reads 65–68°C (149–154°F). Turn off heat and leave chicken in the covered pot 8–10 minutes to finish cooking through and stay moist.

Cool and shred

Remove chicken to a cutting board. Reserve the poaching liquid (strain and refrigerate for later use). When cool enough to handle, thinly slice or shred the chicken against the grain into bite-sized pieces. Toss cooked chicken with 3 tbsp spicy ginger-soy sauce, 1 tsp sesame oil, and adjust salt to taste. Set aside.

Prep cucumber & garnish

Thinly slice the 1/2 English cucumber into long matchsticks or rounds. Toss with 1 tbsp rice wine vinegar and a pinch of salt; let sit 5 minutes. Thinly slice scallions and pick cilantro leaves for garnish.

Combine all ingredients for the spicy ginger-soy sauce: 1 inch finely grated ginger, 1 minced garlic clove, 2 tbsp light soy sauce, 1/2 tsp dark soy sauce (optional), 1 tsp rice vinegar, 1 tsp chili oil or sambal, 1 tsp brown sugar or honey and 1 tsp neutral oil in a small bowl. Whisk to emulsify. Taste and adjust: add more chili for heat, a little more sugar for balance, or additional soy for saltiness. Use 3 tbsp of this sauce to toss with the shredded chicken and reserve extra for drizzling over the finished dish.

Rinse 1 cup rice under cold water until water runs clear, then drain.

In a medium heavy-bottom pot, combine the rinsed rice, 6 cups low-sodium chicken broth, 1/2 inch thinly sliced ginger (from the ingredients), 3/4 tsp salt and 1/4 tsp white pepper. Bring to a boil over medium-high heat, stirring once or twice to prevent sticking.

Lower heat to a gentle simmer and cook, uncovered or partially covered, stirring occasionally, for 25–35 minutes until the rice breaks down and the mixture becomes a porridge consistency. If it thickens too much, add warm water or reserved poaching liquid 1/4 cup at a time until you reach desired texture.

Taste and adjust seasoning. For a silkier texture, stir vigorously at the end to break up rice grains further.

Ladle the simmered chicken-broth rice into warmed bowls.

Top each bowl with a generous portion of the shredded spicy ginger-soy chicken, arrange a small pile of quick-pickled cucumber, sprinkle sliced scallions, cilantro leaves, toasted sesame seeds and crispy fried shallots (if using). Drizzle additional spicy ginger-soy sauce or reserved poaching liquid (warmed and seasoned) to taste. Add a lime wedge on the side for brightness.

Serve immediately while hot. Leftover broth can be cooled and refrigerated for up to 3 days or frozen.