Poached Chicken Breast with Scallion and Ginger Oil

01Method

1. 1

   Combine the scallions and ginger in a heat-resistant bowl with salt. Heat the peanut oil to 170°C in a small saucepan. Carefully pour the hot oil over the scallion mixture (it may splatter), then allow it to cool completely before stirring in the vinegar.

2. 2

   Place the chicken breasts in a single layer in a large pot and cover with the broth. Bring just to a boil, then maintain a gentle simmer for 8 minutes. Remove from heat, cover, and let rest undisturbed for 15 minutes.

3. 3

   Toss the cucumber slices with a generous pinch of salt in a bowl and set aside.

4. 4

   Measure the rice into a pot with twice its volume of the cooking liquid from the chicken. Bring to a gentle boil, cover tightly, reduce heat to low, and cook for 12–13 minutes until the liquid is absorbed. Fluff the rice with a fork and divide among four plates. Top each portion with sliced chicken, season with fleur de sel, drizzle with the scallion-ginger oil, and garnish with cucumber slices.