Hainanese Chicken Rice

Ingredients

For the Chicken:
1 whole chicken (about 3-4 lbs), cleaned
4 slices ginger
4 cloves garlic, smashed
1 stalk green onion
Salt, to taste
For the Rice:
2 cups jasmine rice, rinsed
2 tablespoons vegetable oil
4 cloves garlic, minced
2 slices ginger
2 cups chicken broth (from boiling the chicken)
Salt, to taste
For the Chili Sauce:
4 cloves garlic
2 red chilies (or to taste)
1 tablespoon ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
Salt, to taste
For the Soy Sauce Mixture:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon chicken broth
1 teaspoon sesame oil
Garnishes:
Fresh cucumber slices
Fresh cilantro, chopped

Instructions

Cook the Chicken

In a large pot, bring water to a boil. Add ginger, garlic, green onion, and salt.

Add the whole chicken to the pot, ensuring it is fully submerged. Reduce heat and simmer for about 40-50 minutes, or until the chicken is fully cooked.

Once cooked, remove the chicken from the pot and let it cool. Reserve the chicken broth for cooking the rice and for serving.

Prepare the Rice

Heat vegetable oil in a pot over medium heat. Add minced garlic and ginger slices. Saut√© until fragrant.

Add the rinsed jasmine rice and stir to coat the rice with the oil and garlic mixture.

Add 2 cups of the reserved chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and tender.

Make the Chili Sauce

In a blender or food processor, combine garlic, red chilies, and ginger. Blend until smooth.

Transfer to a bowl and add soy sauce, rice vinegar, sugar, and salt. Mix well.

Prepare the Soy Sauce Mixture

In a small bowl, combine soy sauce, oyster sauce, chicken broth, and sesame oil. Stir until well combined.

Serve

Once the chicken is cool enough to handle, rub a small amount of the soy sauce mixture all over the chicken.

Chop the chicken into serving pieces.