Hainanese Chicken Rice

Wash the chicken clean and reserve the chicken fat from the cavity. Pat dry and rub the skin lightly with 1 tablespoon salt for a sheen.

Bring 12-14 cups water with 4-5 slices ginger and 2 whole scallions to a boil in a large stockpot.

Lower the chicken breast-side up so the breast pokes just above water. When boiling again, lift chicken briefly to pour out cold water from the cavity, then place back in the pot.

Bring to a boil once more, then reduce heat to a barely simmer with low movement in water. Cover and cook about 30-35 minutes (about 10-11 minutes per pound).

For chickens over 3.5 pounds, cook 40-50 minutes. Check doneness by inserting a toothpick into the thigh until it touches bone; clear juices mean it’s cooked.

Prepare an ice bath when the timer is up, then remove chicken carefully into ice bath for 15 minutes to stop cooking and lock in juices. Drain and cover until ready to cut. Optional: leave poaching liquid simmering uncovered to reduce flavor for rice.

While chicken cools, heat a wok or skillet on medium. Add 2 ounces chicken fat and 1 teaspoon neutral oil, cooking until about 1 tablespoon fat renders.

Add 4 cloves minced garlic and fry briefly, avoiding burning. Stir until fragrant, because burnt garlic will turn bitter.

Add 3 cups uncooked rice and stir for two minutes. This toasting step helps each grain hold flavor.

Turn off heat and transfer rice to a rice cooker. Add chicken stock instead of water to the ‘4 cup’ line (note: 3 US cups = 4 rice cooker cups) and add 2 teaspoons salt. Start cooking.

If you do not have a rice cooker, soak toasted rice in 4 cups chicken stock with salt for 20 minutes. Cover and bring to boil in a pot, reduce heat to low, and simmer 15 minutes until liquid is absorbed and rice is tender.

Let the rice rest briefly off heat before serving. Avoid stirring after cooking to prevent mushiness.

Grind the 4-inch piece ginger and 2 cloves garlic finely in a food processor.

Heat 3 tablespoons neutral oil in a small pot; gently fry ginger and garlic until aromatic and lightly caramelized to remove raw flavors.

Add 1 pinch salt and transfer to a dish.

If sauce thickens too much, stir in hot chicken water to loosen.

Heat 1/4 cup water and 1.25 ounces rock sugar (or 2.5 tablespoons granulated sugar) in a small saucepan over medium heat, stirring until sugar dissolves and syrup thickens.

Add 1/4 cup dark soy sauce, stir, and transfer to dish.

Serve at room temp so it coats rice without overpowering it.

Grind 3 fresh red chilies, 1.5-inch piece ginger, and 2 cloves garlic finely in a food processor, scraping sides as needed.

Add 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon sugar, 1 tablespoon fresh lime juice (juice of 1/2 lime), and 1/2 teaspoon rice vinegar or white vinegar.

Pulse to combine, transfer to a bowl, then add 2 tablespoons broth from boiling the chicken one tablespoon at a time until desired saucy consistency is reached.

For texture, you can also make it with a mortar and pestle.