Hainanese Chicken Rice

Rub the cavity fat (and a little salt) inside the chicken cavity. Stuff with half the ginger slices and spring onion. Lower the whole chicken into a pot large enough to hold it. Cover completely with cold water. Add remaining ginger, spring onions, garlic and salt.

About 5 min

Bring to a simmer over medium heat. When just barely bubbling (do not boil vigorously), cook for 35–40 minutes. To test: pierce the thigh at the thickest point — juices should run clear. Remove chicken and plunge immediately into a large bowl of iced water for 5 minutes (this firms the skin and stops carryover cooking). Rub skin with sesame oil.

About 8 min

Reserve the poaching broth — it is the base for both the rice and the table soup.

About 8 min

Chicken rice: Render the reserved chicken fat in a wok over medium heat until melted. Fry 2 minced garlic cloves and 1 tsp grated ginger until fragrant. Add rinsed rice and stir to coat in the fat. Transfer to a rice cooker or pot. Add 520 ml of the warm chicken stock. Cook until fluffy.

About 8 min

Chili sauce: blend 4 chillies, 2 cloves garlic, 10g ginger, 2 tbsp lime juice, 1 tsp sugar and 2 tbsp of the chicken broth until smooth.

About 8 min

Ginger sauce: heat peanut oil until shimmering. Pour over a bowl of grated ginger (20g) and 2 minced garlic cloves. Add pinch of salt. Stir.

About 8 min

Chop the chicken into pieces, including the bone, through the joints. Arrange on a platter. Drizzle with a little sesame oil and dark soy sauce. Serve with the fragrant rice, all three dipping sauces and a bowl of the clear chicken broth with sliced spring onion.

About 3 min