Hainanese Chicken Rice

INGREDIENTS

1 kampong chicken head and feet removed, cavity emptied and cleaned
4 cloves garlic slightly bruised
2 slices ginger
just enough water to cover chicken in a tight-fitting pot (approximatly 2-3 litres up)
1 stalk of spring onion
3 lettuce leaves thinly shredded
Chicken Rice
100 grams chicken skin* patted dry with paper towel
1 1/2 cup long-grain white rice
1 1/2 cup chicken broth

* Suggestion: Buy a few chicken thighs, remove the skin for making chicken rice, and freeze the skinless drumsticks to make Chinese chicken soup.
(A) Aromatics for chicken rice
3 pandan leaves tied in a knot
4 cloves peeled garlic
2 slices ginger
1 - 2 tbsp chicken seasoning powder optional
(B) Chilli Sauce

5 finger-length red chilli de-seeded
2 chilli padi no need to de-seed, for the heat; to taste
8 cloves garlic peeled
3 slices ginger peeled
2 tbsp chicken broth
2 tsp chicken seasoning powder optional
1/8 tsp salt
1/2 tbsp rice vinegar
2 tsp sugar to taste
juice from 2 lime
(C) Ginger Sauce

50 grams peeled young ginger cut to small chunks for even blending
3 shallots peeled
2 tbsp high-quality sesame oil
1 tbsp peanut oil or chicken oil
2 tbsp chicken broth
2 tsp chicken seasoning powder optional; to taste
2 tsp sugar to taste
1/8 tsp salt to taste
(D) Drizzling Sauce
50ml chicken broth
1 tbsp sesame oil
1 tsp light soy sauce
(E) Garnishes
sliced cucumber
sliced tomato
coriander and/or chopped spring onions

DIRECTIONS

Hainanese Chicken

Clean the chicken by rubbing coarse or kosher salt all over the skin and inside the cavity. Rinse the salt thoroughly with water.
Stuff chicken cavity loosely with 2 garlic, 2 ginger and 1 stalk of spring onion. If you are using a small chicken, use less stuffing to allow space and ventilation within the cavity.
In a good-fitting pot, add just enough water that will cover your chicken completely. Bring the water to a rapid boil.
When water is boiling, add chicken gently using a sturdy spider strainer into the pot and cover with lid. Turn off the heat. Let the chicken seep in the hot water. After 15 minutes, carefully take out the chicken, while emptying the liquid deposited inside the cavity. Submerge the chicken in a large bowl of ice water for a few minutes to cool it down. Bring the stock in the pot back to a rapid boil, and repeat process for another 3 more times. To test if chicken is cooked, insert a chopstick or fork into the thigh; if the liquid is clear, the chicken is cooked.
Carve and debone the cooked chicken to serving slices. Reserve chicken broth.
Chicken Rice
Heat a dry wok and add chicken skin. Fry until most of the fat is rendered from the chicken skin, and the wok is greasy. Add garlic and ginger; fry until aromatic. Add rice and stir fry until everything is well combined.
Transfer contents to rice cooker, measure 1 1/4 cup of chicken stock, and add (A). Set rice cooker to "COOK" and "KEEP WARM" until serving.
Chilli Sauce

Blend (B) to a smooth paste. Season to taste. Click here for more photos and detailed tips.
Ginger Sauce

Blend (C) to a smooth paste. Season to taste. Click here for more photos and detailed tips.
Chicken Soup

Just before serving, re-heat chicken broth. Transfer to serving bowls and top with shredded lettuce.
Drizzling Sauce

Combine (D) in a small bowl.
Serving

Serve each plate with one serving of chicken rice, one portion of chicken meat, along with side condiments of ginger & chilli sauce. Garnish with cucumber, tomato and coriander/spring onion. Spoon some drizzling sauce over the chicken. You can also serve the chicken and rice separately, if preferred.