Hainanese Chicken Rice

Instructions

1. 1

   Poach the Chicken: Rub the chicken inside and out with salt, then rinse. Stuff the cavity with the sliced ginger and scallion knot. Submerge the chicken in a large pot of boiling water. Once it returns to a boil, turn the heat to the absolute lowest setting, cover, and poach gently for 45-50 minutes.

2. 2

   Ice Bath: Carefully remove the fully cooked chicken and immediately plunge it into a large bowl of ice water for 5 minutes. This stops the cooking and tightens the skin, giving it a signature bouncy texture. Rub the skin with sesame oil. Reserve the chicken broth.

3. 3

   Render Chicken Fat: In a wok over medium heat, fry the reserved chicken fat until it releases its oil and the solids turn crispy. Discard the solids.

4. 4

   Fry Aromatics and Rice: In the rendered chicken fat, sauté the minced garlic and grated ginger for 1 minute until fragrant. Add the rinsed jasmine rice and stir-fry for 2-3 minutes until the grains are lightly toasted and glossy.

5. 5

   Cook the Rice: Transfer the toasted rice to a rice cooker. Add 2 cups of the reserved chicken poaching broth and the knotted pandan leaves. Cook as normal.

6. 6

   Serve: Carve the cooled chicken into bite-sized pieces. Serve alongside the fragrant rice, a small bowl of the hot chicken broth, and dipping sauces (chili sauce, minced ginger, and dark sweet soy sauce).