Hainanese chicken rice

Poached chicken and seasoned rice are served with a chilli sauce and cucumber garnishes in Hainanese chicken rice. It was modified from the Hainanese cuisine Wenchang chicken by immigrants from Hainan in southern China. It is regarded as one of Singapore's national dishes and is most closely connected with Singaporean cuisine. The dish is popular in Southeast Asia, notably in Indonesia and Malaysia, where it is a mainstay of the cuisine. Rice cooked in chicken broth served with steamed chicken. This classic recipe is perfect for a fast and substantial lunch. The steamed rice bursting with flavor and a fragrant perfume is a testament to the high quality of the chicken stock used in this meal. Toss the chicken with some dipping sauce and try it.

Ingredients

• HAINANESE CHICKEN
• 3 lb whole chicken(1.3 kg), giblets removed
• ¼ cup kosher salt(60 g), divided
• 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
• 1 bunch fresh scallion
• 1 gal cold water(3.7 L), plus more as needed
• 2 tablespoons sesame oil
• HAINANESE RICE
• ¼ cup sesame oil(60 mL)
• 2 tablespoons chicken fat, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon kosher salt
• 2 cups long grain rice(400 g), rinsed and drained
• 2 cups reserved chicken poaching broth(480 mL)

Preparation

• To clean the chicken, rub a pinch of kosher salt all over it to remove any loose skin. Rinse the chicken well on the inside and out. Using paper towels, pat dry.
• Remove any extra fat from the chicken and save it for another use.Season the chicken with salt and pepper. Fill the
• cavity of the chicken with ginger slices and scallions.
• Season the chicken with salt to taste and place it in a large stock pot with 1 inch (2 cm) of cold water.
• Bring to a boil over high heat, then lower to a medium heat to maintain a gentle simmer. Cook for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Turn off the heat in the saucepan.
  
• To end the cooking process and preserve the chicken skin elastic, remove the chicken from the saucepan and place it in an ice bath for 5 minutes, keeping the poaching liquid. Remove the ginger and green onion and toss them out.
• After the chicken has cooled, blot it dry with paper towels and massage it with sesame oil all over. This will keep the chicken moist and prevent it from drying out.
• Heat 14 cup (60 ml) sesame oil in a large wok or pan over medium-high heat. 2 tablespoons saved chopped chicken fat, garlic, ginger, and salt are added to the pan and cooked until fragrant, about 10 minutes.
• 14 of the fried garlic mixture should be set aside, and the remaining fried garlic should be stirred in to coat the rice. 3 minutes in the oven
• Add 2 cups (480 ml) of the saved poaching stock to the rice in a rice cooker. Cook the rice in a steamer for 60 minutes, or until it is soft.
• Carve the chicken for dishing while the rice is cooking.
  In a small mixing bowl, add the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth and toss to blend.
• To make the ginger garlic sauce, mix the ginger, garlic, salt, peanut oil, and rice vinegar in a small bowl and whisk to blend.
• To make the soy sauce, put the reserved fried garlic and ginger, oyster sauce, dark soy sauce, light soy sauce, and chicken broth in a small mixing bowl and swirl to blend.
• Slice the chicken and serve it with rice, dipping sauces, cucumber slices, and fresh cilantro.