Hainanese chicken rice

• servings: 6 servings
• active time: 30 minutes
• total time: 2 hours

Ingredients

3 lb whole chicken, giblets removed for hainanese chicken

1/4 cup kosher salt, divided for hainanese chicken

4 inch pieces fresh ginger, peeled and cut into 1/4-inch (6 mm) slices for hainanese chicken

1 bunch fresh scallion for hainanese chicken

1 gal cold water, plus more as needed for hainanese chicken

2 tablespoons sesame oil for hainanese chicken

1/4 cup sesame oil for hainanese rice

2 tablespoons chicken fat, chopped for hainanese rice

2 cloves garlic, minced for hainanese rice

1 tablespoon fresh ginger, minced for hainanese rice

1 teaspoon kosher salt for hainanese rice

2 cups long grain rice, rinsed and drained for hainanese rice

2 cups reserved chicken poaching broth for hainanese rice

2 tablespoons sambal for chili sauce

2 tablespoons sriracha for chili sauce

2 teaspoons sugar for chili sauce

1 tablespoon garlic, minced for chili sauce

1 tablespoon fresh ginger, minced for chili sauce

1 tablespoon lime juice for chili sauce

2 tablespoons reserved chicken poaching broth for chili sauce

2 tablespoons fresh ginger, grated for ginger garlic sauce

2 tablespoons garlic, finely minced for ginger garlic sauce

kosher salt, to taste for ginger garlic sauce

3 tablespoons peanut oil for ginger garlic sauce

1 tablespoon rice vinegar for ginger garlic sauce

reserved fried garlic and ginger for soy dipping sauce

1 tablespoon oyster sauce for soy dipping sauce

3 tablespoons dark sweet soy sauce for soy dipping sauce

1 tablespoon light soy sauce for soy dipping sauce

2 tablespoons reserved chicken poaching broth for soy dipping sauce

2 cucumbers, thinly sliced, for serving for soy dipping sauce

1 bunch fresh cilantro, for serving for soy dipping sauce

Directions

To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

Remove any excess fat from the chicken and set aside for later.

Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

In a large wok or skillet, heat 1/4 cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

Reserve 1/4 of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.

Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.

While the rice is cooking, carve the chicken for serving.

Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.

Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.

Enjoy!