Poached Chicken, Garlic Rice & Spring Onion Sauce

Steps

1. Wash the rice until the water runs clear.
2. Pulse or finely chop the shallots and garlic cloves together.
3. Melt the butter in a saucepan over medium heat, add the shallot-garlic mixture, and cook 10-12 minutes until caramelised.
4. Stir in salt and sugar, cook 1 minute, then deglaze with the dark soy sauce, scraping up browned bits.
5. Add the washed rice and chicken stock, bring to a boil, cover, and reduce heat to low. Cook 12 minutes, then turn off heat and let sit 15 minutes.
6. For the chicken, combine water, spring onions, garlic cloves, and salt in a large saucepan and bring to a boil.
7. Add the chicken breasts, return to a simmer, cover, and turn off the heat. Let sit untouched for 25 minutes to poach in residual heat.
8. Remove chicken with tongs, let cool, then slice.
9. For the sauce, finely slice spring onions and mince ginger; combine in a heatproof bowl with salt, MSG, and sugar.
10. Heat vegetable oil until smoking, then pour over the spring onion mixture. Stir and let marinate at least 5 minutes.
11. Slice the cucumber for garnish.
12. Divide rice among bowls, top with sliced chicken, cucumber, and spring onion sauce. Serve.