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Silky poached chicken slices over jasmine rice with cucumber and gochujang chili dip

Silky Poached Chicken Rice

Juicy, tender chicken with a delicate, silky skin, paired with a tangy chili dip and savory chicken dressing over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 1 generous bowl
Course: Main Course
Cuisine: Asian
Calories: 945
Ingredients Equipment Method Video Notes

Ingredients
  

Chicken & Marinade
  • 240 g (8.5oz) boneless chicken thighs
  • 1/4 tsp (1.25ml) salt
  • 1 tsp (5ml) Shaoxing wine
  • 1/2 tsp (2.5ml) sesame oil
  • 1 tbsp (15ml) sake
Poaching Liquid
  • 1 stalk spring onion (green onion) crushed
  • 2 slices ginger thinly sliced
  • 1/2 tsp (2.5ml) salt
  • 3-4 cups (720-960ml) water enough to cover the chicken meat
Chili Dip
  • 2 tbsp (30ml) rice vinegar
  • 1 tsp (5ml) honey or sugar
  • 1/4 tsp (1.25ml) ginger grated
  • 1/4 tsp (1.25ml) garlic grated or minced
  • 2 tsp (10ml) gochujang start with 1 tsp for mild heat
Savory Dressing
  • 2 tbsp (30ml) light chicken stock
  • 1 tbsp (15ml) light soy sauce
  • 1/2 tsp (2.5ml) sesame oil
  • 1/4 tsp (1.25ml) honey
For Serving
  • 1 cucumber half
  • 1 rice bowl steamed jasmine rice

Equipment

  • Pot
  • Large Bowl
  • Instant-Read Thermometer

Method
 

Marinate the Chicken
  1. In a bowl, combine the salt, Shaoxing wine, sesame oil, and sake. Add the chicken thighs and mix well to coat. Cover and marinate for at least 30 minutes.
    Chicken thighs marinating in a glass bowl
Make the Chili Dip
  1. Whisk together the rice vinegar, honey, grated ginger, grated garlic, and gochujang. Start with 1 teaspoon (5ml) of gochujang for mild heat, or use 2 teaspoons (10ml) for extra punch. Set aside.
    Gochujang chili dip in a small white dish
Prepare the Cucumber
  1. Roll the cucumber against your knife blade to cut it into one long thin sheet, then slice the sheet into thin matchsticks. Set aside.
    Rolling a cucumber against a knife to cut thin sheets for matchsticks
Poach the Chicken
  1. Fill a large bowl with ice and water and keep it ice-cold beside the stove.
    Bowl of ice water for shocking the poached chicken
  2. In a small pot, add the crushed spring onion, ginger slices, and salt. Pour in 3-4 cups (720-960ml) of water, enough to fully submerge the chicken. Bring to a boil and let it bubble for 2-3 minutes to infuse the aromatics.
    Ginger and spring onion in a pot for the poaching liquid
  3. Reduce the heat to low so the water barely simmers. Dip the chicken into the pot for 5 seconds, then immediately plunge it into the ice water for 5 seconds. Repeat this two more times (3 dips total). This rapid temperature shock tightens the skin so it stays smooth and won't tear when sliced.
    Chicken dipped into the poaching pot beside a bowl of ice water
  4. Bring the poaching liquid back to a rolling boil, then turn off the heat completely. Submerge the chicken, cover with a lid, and let it steep for 20 minutes.
Check and Chill
  1. At the 20-minute mark, check the center of the chicken with a thermometer. It should read at least 68°C (154°F). If it's below that, bring the broth back to a gentle simmer for 3–5 minutes and check again. Leave it in the hot broth for 2 more minutes so it holds that temperature long enough to be safe, then transfer it straight into the ice bath to lock in moisture.
    Chicken thigh steeping in the poaching broth with spring onion
  2. Mix the light chicken stock with the soy sauce, sesame oil, and honey to make the savory dressing.
    Savory soy and sesame dressing for chicken rice
Slice and Plate
  1. Cut the chicken in half, then slice it across into thick pieces.
    Slicing poached chicken thigh into thick pieces
  2. Add steamed rice to the base of your plate or bowl, followed by the cucumber matchsticks. Arrange the chicken slices over the top. Serve with the chili dip and savory dressing on the side.
    Poached chicken rice plated with sliced chicken, cucumber and chili dip

Video

Notes

This ice-shock poaching method (dipping the chicken in and out of boiling water and ice water three times) is what keeps the skin smooth, firm, and tear-free while the meat cooks through gently without toughening. Don't discard the poaching broth. It's the base for the savory dressing. Adjust the gochujang in the chili dip to taste: 1 teaspoon (5ml) for mild heat, 2 teaspoons (10ml) for a bigger punch.
Nutrition: Estimated for one generous plate with skin-on chicken thigh, including all of the chili dip and dressing.