Cook the rice in the reserved poaching liquid. Reheat the chicken and squash in the stock in which it was stored. Bring the soy-ginger sauce to room temperature. Peel and slice the cucumbers. This takes about 25 minutes.
- For the rice cooked in chicken stock
- 2 tablespoons chicken fat, skimmed from the stock (see Thai Chicken and Rice, Part I; may substitute safflower oil)
- 2 medium cloves garlic, crushed and finely chopped
- 2 cups uncooked Thai jasmine rice or long-grain white rice
- 3 cups reserved chicken stock (see Thai Chicken and Rice, Part I)
- Salt (optional)
- For serving
- 1 medium seedless English cucumber, for garnish
- 1/2 teaspoon freshly ground white pepper, for garnish
- 1/2 cup loosely packed cilantro leaves, for garnish
For the rice cooked in chicken poaching liquid: Scrape 2 tablespoons of chicken fat from atop the chicken poaching liquid (stock) and the bowl of chicken and squash. In a medium saucepan, bring the 3 cups of chicken stock over medium heat until it has warmed through. Combine the chicken fat and garlic in a large saucepan with a tight-fitting cover and cook for 1 to 2 minutes over medium heat, stirring occasionally, until the garlic is pale golden. Add the rice and cook for 2 minutes, stirring often. Add the reserved stock and increase the heat to medium-high to bring to a boil. Taste the stock for salt and add a little, if desired. Reduce the heat to low, cover and cook undisturbed for 20 minutes. Taste the rice for doneness; cook for 5 minutes, if necessary. Reserve the rice and keep it covered.
While the rice is cooking, reheat the chicken and squash in the poaching liquid in which it was stored, in a large saucepan over medium-low heat (this will take about 10 minutes).
Arrange the cucumber and the soy-ginger sauce in small serving bowls. When the rice is ready, fluff it with a fork. Pour the chicken and squash into a large bowl and sprinkle with the pepper and cilantro.
To serve, divide the rice among 6 large soup bowls. Ladle the chicken and squash over the rice at the table. Pass the cucumber and sauce separately.
Adapted from Nick Malgieri.
Tested by Jill Grisco.
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