Ingredients
- •2 boneless skinless chicken breasts (6–8 oz each)
- •2 tsp kosher salt
- •3 tbsp neutral oil (grapeseed or canola)
- •3 tbsp fresh ginger, finely grated
- •4 scallions, finely sliced
- •2 cloves garlic, minced
- •1 tbsp soy sauce
- •1 tsp sesame oil
- •1 tsp rice vinegar
- •1 tsp sugar
- •2 tsp sesame seeds, toasted
- •Jasmine rice for serving
- •Sliced cucumbers for serving
- •Chili crisp for serving (optional)
Instructions
Season chicken breasts with salt and place in vacuum bags or zip-lock bags. Remove air and seal.
Preheat water bath to 143°F (62°C).
Cook chicken for 90 min for silky texture and food safety.
While chicken cooks, make ginger-scallion oil. Heat neutral oil in small saucepan until shimmering.
Add ginger, scallions, and garlic. Cook 2–3 min until fragrant but not browned. Remove from heat.
Stir in soy sauce, sesame oil, rice vinegar, and sugar. Set aside.
Remove chicken from bags and pat completely dry with paper towels.
Slice chicken thinly on the bias to show the silky interior.
Arrange sliced chicken over jasmine rice with cucumber slices on the side.
Spoon generous amount of ginger-scallion oil over chicken and sprinkle with toasted sesame seeds.
Serve with chili crisp on the side for heat.
Notes
- •The ginger oil should be warm, not hot, when serving to preserve the delicate chicken texture
- •You can make the ginger oil up to 3 days ahead and store refrigerated
- •For traditional Hainan chicken, cook with skin on and torch before slicing
- •This dish is excellent served at room temperature for meal prep bowls