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Smoked shoyu ginger scallion chicken with rice and cucumber

Smoked Shoyu Ginger Scallion Chicken Rice

Inspired by Hainanese chicken rice: steamed chicken seared until the skin is crispy, rice cooked in chicken bone broth with more broth on the side, and a ginger scallion sauce finished with Titan Grills Smoked Shoyu — the clear standout that adds a light smoky depth. Simple, fragrant and rich.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian fusion, Hainanese-inspired
Ingredients Method Notes

Ingredients
  

Broth & Rice
  • Chicken bones from 2 chicken quarters (from deboning)
  • 20 g ginger sliced
  • 50 g onion cut in chunks
  • 10 g salt
  • 1.5 liters water
  • 2 cups (about 400 g) white rice rinsed
Chicken
  • 2 chicken quarters (about 1 kg) deboned
  • Salt to season
  • 1 tsp oil for searing
Sauce
  • 30 g ginger finely grated
  • 30 g scallion (green onion) thinly sliced
  • 15 g cilantro chopped
  • Salt a pinch, to taste
  • 45 ml (3 tbsp) neutral oil heated until smoking
  • 30 ml (2 tbsp) smoked shoyu
To Serve
  • 1 cucumber sliced

Method
 

  1. Debone the chicken quarters. Keep the bones for the broth and lightly salt the chicken.
  2. Make the broth: add the bones, sliced ginger, onion, salt and water to a pot. Bring to a boil, skim, then simmer about 30 minutes. Strain. Serve the broth alongside or keep it for later.
  3. Cook the rice: use the strained chicken broth instead of water, in a rice cooker or pot with your normal liquid-to-rice ratio. Set the rest of the broth aside to serve alongside.
  4. Steam the chicken skin-side up for about 20–25 minutes, until cooked through (juices run clear, 74°C / 165°F inside).
  5. Sear the steamed chicken skin-side down in a hot cast iron pan with a little oil until the skin is golden and crispy, about 2–3 minutes. Rest briefly, then slice.
  6. Make the sauce: put the grated ginger, scallion, cilantro and a pinch of salt in a heatproof bowl. Heat the oil until smoking and carefully pour it over. It will sizzle.
  7. Stir in Titan Grills Smoked Shoyu for a light smoky depth.
  8. Plate the sliced chicken with cucumber on the side. Spoon the ginger scallion sauce over the chicken, serve with the broth rice, and offer the broth alongside.

Notes

Titan Grills Smoked Shoyu is what sets this sauce apart — add it after the hot oil so the smoky flavor stays strong. Leftover broth is great as a light soup on the side. Be careful pouring smoking-hot oil; use a heatproof bowl.