Hainanese Chicken Rice

Ingredients

• 1 whole chicken (about 1.5kg)
• 5 whole cloves garlic, plus 2 cloves, chopped
• 7 thick slices ginger, unpeeled
• 1 tbsp sesame oil
• 675g jasmine rice
• 1/2 tsp sea salt flakes
• 1 tbsp light soy sauce
• coriander, sliced cucumber and spring onion, to serve

Iced water for soaking cooked chicken:
1 bowl of water with ice cubes to cover the chicken

Chilli Sauce

• 6 red chillies
• 2 tbsp grated ginger
• 2 garlic cloves
• 1 tsp caster sugar
• 1/4 tsp sea salt flakes
• 1 tsp lemon juice
• 1-2 Tbsp chicken stock

Ginger sauce

• 2 tbsp grated ginger
• 1/2 tsp sea salt flakes
• 3 tbsp oil

Methods:


 Clean the chicken and cut off any excess fats and put the whole garlic cloves and 5 slices of ginger in the cavity of the chicken and place breast-side down in a large pot. Cover with water and bring to just below a simmer. The water should be steaming well, but not bubbling. Keep the heat at this stage for 20 minutes, then cover the pot and turn off the heat. Leave for 30 minutes, then lift out the chicken, keeping the poaching stock. Soak the chicken into a bowl of ice water for about 15 to 20 minutes.

Then, brush the chicken skin with sesame oil and wrap with plastic wrap. The chicken should be cooked very lightly, pink inside the bones and with a gelatinous skin.

Rice
Heat 1 tbsp of the chicken fat in a large saucepan over medium heat. Add the chopped garlic and remaining 2 slices of ginger and stir-fry until fragrant. Add the rice and toss until well coated and turning opaque. Add 1.25 litres of the reserved chicken stock, the salt and soy sauce. You can also add a few pandan leaves, tied in a knot (if you have them). Cook in a rice cooker or by your preferred method of cooking rice.

Chilli sauce
Combine chillies, ginger, garlic, sugar and salt in a food processor for a minute. Add the lemon juice and 1-2 tablespoons of hot chicken stock and processed again. Set aside.

Ginger sauce
 Heat the oil in a small frying pan until smoking and pour hot oil into the grated ginger. Once the sizzling stops, leave to infuse for a few minutes.

Slice the chicken Chinese-style and pour the dressing over it. Scatter with a little coriander and serve with the rice, condiments, broth and garnishes.