What You Need to Know
The chicken is poached at 80–90 °C, causing protein denaturation and collagen gelatinisation without drying the meat. The rice is cooked in the same stock at 100 °C, where starch granules gelatinise between 68–74 °C, yielding a fluffy yet cohesive grain. The technique balances precise temperature control with aromatic infusion, preventing Maillard browning and preserving subtle flavors.
The Science
Primary Reaction
Protein denaturation and collagen gelatinisation in chicken; starch gelatinisation in rice