Hainanese Chicken Rice

Ingredients

• 3 lb whole chicken
• 4 inch ginger
• 8 clove garlic
• 4 green onions
• 1 cucumber (optional)
• 2 cup jasmine rice
• 2 tbsp sesame oil
• 4 tbsp soy sauce
• 1 lime
• 2 red chilies (optional)
• 2 tsp salt
• ½ tsp white pepper
• 2 tbsp peanut oil

Steps

1. Clean the chicken thoroughly. Stuff the cavity with 2 inches of ginger and 2 green onions. Bring a large pot of water to a boil, then add the chicken, remaining ginger, and 4 cloves of garlic. Simmer for 45-60 minutes until cooked through.
2. Remove the chicken from the pot and immediately plunge it into an ice bath for 10 minutes to stop cooking and firm the skin. Reserve 4 cups of the chicken broth.
3. While the chicken cools, prepare the sauces: For the chili sauce, finely chop 2 cloves of garlic and 2 red chilies (if using) and mix with 2 tbsp of broth and 1 tbsp lime juice. For the ginger sauce, finely mince 2 inches of ginger and 2 cloves of garlic, then mix with 2 tbsp peanut oil and a pinch of salt. For the soy sauce, mix 4 tbsp soy sauce with 2 tbsp chicken broth and 1 tsp sesame oil.
4. Rinse the jasmine rice until the water runs clear. In a medium pot, heat 1 tbsp peanut oil and sauté 2 cloves of minced garlic and 1 inch of minced ginger until fragrant. Add the rice and stir for 1 minute.
5. Add the reserved 4 cups of chicken broth to the rice, along with 1 tsp salt and 0.5 tsp white pepper. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until the liquid is absorbed and the rice is tender.
6. Carve the cooled chicken into serving pieces. Slice the cucumber (if using) for garnish.
7. Serve the carved chicken over fragrant rice, garnished with sliced green onions and cucumber, alongside the three dipping sauces.