Hainanese Chicken Rice

Instructions

1. 1

   Clean chicken thoroughly and pat dry. Rub inside and out with salt and Shaoxing wine.

2. 2

   Bring a large pot of water to boil with ginger slices and scallions. Gently lower chicken into water breast-side down.

3. 3

   Return to boil, then reduce heat to maintain gentle simmer. Cook for 45-50 minutes until internal temperature reaches 165°F.

4. 4

   Remove chicken and immediately plunge into ice water bath for 10 minutes to stop cooking and tighten skin.

5. 5

   Reserve 4 cups of poaching liquid for rice and sauces. Set chicken aside to cool completely.

6. 6

   Rinse jasmine rice until water runs clear. Heat chicken fat or oil in heavy-bottomed pot over medium heat.

7. 7

   Add minced garlic and ginger, stir-fry for 30 seconds until fragrant. Add rice and stir for 2-3 minutes until grains are coated.

8. 8

   Add chicken stock, salt, and pandan leaves. Bring to boil, then reduce heat to low, cover, and simmer for 18-20 minutes.

9. 9

   Remove from heat and let stand 10 minutes. Remove pandan leaves and fluff with fork.

10. 10

    For ginger-scallion sauce: blend garlic, ginger, scallions, salt, chicken stock, and oil until smooth paste forms.

11. 11

    For chili sauce: blend chilies, garlic, ginger, vinegar, sugar, salt, and chicken stock until smooth. Adjust seasoning to taste.

12. 12

    Carve chicken into serving pieces, removing skin if desired. Arrange on platter.

13. 13

    Serve chicken with rice, both sauces, dark soy sauce, cucumber slices, and cilantro garnish.