Steps

1. Rinse 250g of chicken thigh under water and pat dry.
   🕒 01:03
2. Sprinkle 1/2 tsp of salt on both sides of the chicken and rub it in.
   🕒 01:07
3. Place 250g of chicken thigh, 2 stalks of the green part of scallions, and 2 slices of ginger into a zip-top bag. Massage well, remove excess air, and seal the bag.
   🕒 01:21
4. Add 2L of water to a pot. Place a small plate at the bottom to prevent the bag from tearing.
   🕒 01:57
5. Submerge the chicken in the zip-top bag into the water. Place another plate on top to ensure the chicken is fully submerged.
   🕒 02:12
6. Place the pot over heat and cook until it boils, which should take approximately 8 minutes. (Key Tip!) Adjust the heat as needed, as the time to boil may vary depending on your heat source and pot.
   🕒 02:36
7. Once boiling, turn off the heat, cover the pot, and let it sit for 8 minutes.
   🕒 02:40
8. After 8 minutes, remove the chicken from the pot and immediately plunge it into ice water to cool rapidly. (Key Tip!) Rapid cooling while the juices are still warm locks in moisture for a juicy finish. Adjust cooking time based on the weight of the chicken (for 300g, cook for 9-10 minutes and let sit for 10 minutes after boiling).
   🕒 06:48
9. Heat 1 tbsp of sesame oil in a small frying pan. Add 1 tbsp of minced scallion, 1 tbsp of minced ginger, and 1 tbsp of minced garlic. Sauté until fragrant.
   🕒 03:43
10. Once fragrant, add 2 tbsp of cooked rice and sauté with the aromatics.
    🕒 04:03
11. Add 2 tbsp of Cooking Sake (Rice Wine) and stir-fry.
    🕒 04:12
12. Add 1.5 tbsp of Soy Sauce, 1 tsp of Curry Powder, 1 tsp of Ichimi Togarashi (Chili Powder), 1/2 tsp of Cumin, and 1 tsp of Sugar. Stir and cook.
    🕒 04:25
13. When the moisture has slightly evaporated and the aroma is rich, add 1.5 tbsp of Chili Oil, stir, and turn off the heat.
    🕒 04:54
14. Once slightly cooled, add 1 tbsp of Vinegar and 1 tsp of Sesame Oil to complete the sauce. (Key Tip!) The rice may cause the sauce to thicken. If this happens, thin it out by adding more vinegar, soy sauce, or chili oil.
    🕒 05:13
15. Peel 2 cucumbers and trim off the ends.
    🕒 07:39
16. Cut the cucumbers in half lengthwise, make a slit down the middle, and then cut into bite-sized pieces. (Key Tip!) Cutting a slit in the cucumber adds a pleasant crunchy texture.
    🕒 07:53
17. Just before plating, sprinkle salt (to taste) on the cut cucumbers and let them sit.
    🕒 09:48
18. Once the cucumbers release some moisture and look slightly glossy, drizzle with sesame oil (to taste) and toss.
    🕒 09:57
19. Thoroughly pat dry the chilled chicken and slice it into desired thicknesses.
    🕒 08:50
20. Arrange the sliced chicken on a serving plate and place the dressed cucumbers in the center.
    🕒 09:20
21. Pour the prepared sauce over the entire dish. Serve and enjoy!
    🕒 10:41