Hainanese Chicken Rice

• 1 whole chicken (about 3-4 lbs)
• 2 inch ginger, sliced
• 4 scallions (green onions)
• 1 tbsp salt
• 2 cups jasmine rice
• 2 tbsp chicken fat (or vegetable oil)
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1 cucumber, sliced (for serving)

Instructions

1. 1

   Rub the chicken generously with salt inside out. Stuff the cavity with ginger slices and scallions.

2. 2

   Place chicken in a large pot and cover with water. Bring to a boil.

3. 3

   Once boiling, lower the heat to a simmer and cook for about 40-50 minutes until fully cooked. Skim off any scum.

4. 4

   Remove chicken and plunge it immediately into an ice bath to stop cooking and tighten the skin. Reserve the broth.

5. 5

   Wash the rice. In a separate pot or rice cooker, heat chicken fat (or oil) and sauté minced garlic until fragrant.

6. 6

   Add the washed rice and stir to coat. Add sesame oil and salt.

7. 7

   Add the reserved chicken broth (amount as required for standard rice cooking, usually 1:1.25 ratio) and cook the rice.

8. 8

   Carve the cooled chicken into pieces.

9. 9

   Serve the chicken with the fragrant rice, sliced cucumbers, and dipping sauces (chili sauce/ginger paste).