Hainanese Chicken Rice

Ingredients

• 1 whole chicken, about 3 1/2 pounds
• 2 tablespoons kosher salt
• 6 slices fresh ginger, divided
• 8 cloves garlic, divided
• 4 stalks scallions, divided
• 12 cups water
• 2 cups jasmine rice, rinsed and drained
• 2 tablespoons chicken fat or vegetable oil
• 1 teaspoon sesame oil
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1 English cucumber, sliced
• 2 sprigs cilantro, for garnish
• 1/4 cup dark soy sauce, for serving
• 1/2 cup ginger-scallion sauce
• 1/2 cup chile sauce

Method

1. 1

   Rub the chicken inside and out with kosher salt, then rinse under cold water and pat dry.

2. 2

   Stuff the chicken cavity with 2 slices of ginger, 2 cloves of garlic, and 1 stalk of scallion.

3. 3

   In a large stock pot, bring the water to a boil with the remaining ginger, garlic, and scallions.

   10:00 · Bring water to boil
4. 4

   Lower the chicken into the boiling water, breast-side down, and bring back to a gentle simmer. Reduce heat to maintain a bare simmer, cover, and poach until the chicken is just cooked through and juices run clear.

   45:00 · Poach chicken
5. 5

   Remove the chicken from the pot and plunge it immediately into a large bowl of ice water to stop the cooking and tighten the skin. Let it sit for 5 minutes, then drain and set aside. Reserve the poaching broth.

   5:00 · Ice bath chicken
6. 6

   Skim 3 tablespoons of fat from the surface of the reserved broth, or substitute chicken fat or vegetable oil if needed.

7. 7

   Heat the chicken fat in a 6-quart saucepan over medium heat and sauté the rinsed rice for 2 minutes, stirring, until the grains are glossy and lightly toasted.

   2:00 · Toast rice
8. 8

   Add 3 1/2 cups of the reserved poaching broth to the rice, bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and the liquid is absorbed.

   20:00 · Cook rice
9. 9

   Let the rice rest off the heat, covered, for 10 minutes before fluffing with a fork.

   10:00 · Rest rice
10. 10

    Rub the cooled chicken skin with sesame oil to give it a glossy sheen.

11. 11

    Chop the chicken into serving pieces and arrange over or alongside the cooked rice.

12. 12

    Whisk together the light soy sauce and sugar in a small bowl and drizzle lightly over the chicken, or serve on the side.

13. 13

    Serve the chicken and rice with cucumber slices, cilantro sprigs, dark soy sauce, ginger-scallion sauce, and chile sauce on the side.