Tah Chin

Instructions

1. Rinse the 80 g basmati in several changes of cold water until the water runs clear, then leave it to soak in cold water with a good pinch of salt for 30 minutes. Meanwhile grind the 0.25 tsp saffron threads to a powder in a mortar with a pinch of sugar and steep in 2 tbsp just-boiled water; set aside to bloom to a deep orange.
2. Put the 120 g chicken thigh in a small saucepan with 1 halved onion, a pinch of salt and a grind of black pepper, cover with water by 2 cm and bring to a bare simmer. Poach gently, uncovered, for 25 minutes, until the chicken is tender and pulls apart easily. Lift out, discard the onion, cut the meat into bite-sized pieces and reserve 2 tbsp of the poaching broth.
3. Bring a saucepan of well-salted water to a rolling boil. Drain the soaked rice, tip it in and boil for 5 minutes only, until a grain bends between the fingers but still has a firm white core. Drain in a sieve and rinse briefly with lukewarm water so the grains stay separate.