Hainanese Chicken Rice

🔥 Prep

• Rinse the 1 kg chicken under cold water and pat dry.
• Peel and thinly slice the 50 g ginger.
• Peel and lightly crush the 5 garlic cloves.
• Rinse the 2 cups jasmine rice until water runs clear, then drain.
• Tie the 3 pandan leaves into a knot.
• Measure out 2 tbsp sesame oil and 1 tsp salt.

🔥 Cook

• 1. Add enough water to submerge the chicken in a large pot, bring to high heat and once boiling, reduce to medium heat.
• 2. Add the sliced ginger, crushed garlic, and pandan leaves to the pot, then gently lower the chicken in.
• 3. Poach the chicken for 25-30 minutes (until internal temperature reaches 75°C), maintaining a gentle simmer (low to medium-low heat).
• 4. Remove the chicken and set aside; reserve the poaching broth.
• 5. Heat 1 tbsp sesame oil in a saucepan over medium heat, add the rice and toast for 2 minutes until fragrant.
• 6. Pour in 500 ml chicken stock (or reserved broth) and add a pinch of salt; bring to a boil (high heat), then reduce to low, cover, and simmer for 15 minutes.
• 7. Turn off heat and let the rice sit, covered, for 10 minutes to finish steaming.
• 8. Shred or chop the poached chicken into bite-sized pieces.
• 9. Mix 1 tbsp sesame oil with a few drops of soy sauce (optional) for drizzling.
• 10. Slice cucumber and prepare chili sauce or ginger sauce as accompaniments (optional).

🔥 Serve

• Arrange the chicken pieces on a plate, drizzle with the sesame oil mixture, and garnish with sliced cucumber and fresh cilantro.
• Serve the fragrant jasmine rice alongside, with small bowls of chili sauce, ginger sauce, and soy sauce for dipping.
• Enjoy the dish hot, optionally accompanied by a clear soup made from the reserved poaching broth.