Hainanese Chicken Rice

Ingredients

• 3.5 pounds whole chicken – giblets removed
• 1 tbsp kosher salt
• 8 quarts water
• 2 ounces ginger – thinly sliced
• 4 pieces scallions – whole
• 4 cups ice cubes
• 3 cups jasmine rice – rinsed until water runs clear and well drained
• 2 tbsp chicken fat – trimmed from chicken and chopped small
• 1 tbsp neutral oil
• 4 cloves garlic – minced
• 1.5 tbsp ginger – minced
• 2 pieces pandan leaves – tied into knots
• 4 cups chicken stock (poaching liquid) – hot
• 1.5 tsp fine salt
• 4 pieces scallions – finely minced
• 2 tbsp ginger – finely grated
• 0.25 cup neutral oil – heated until shimmering
• 6 pieces red bird's eye chilies – stemmed
• 3 cloves garlic – roughly chopped
• 1 tbsp ginger – roughly chopped
• 1 tsp sugar
• 1 tbsp rice vinegar
• 1 tbsp lime juice – freshly squeezed
• 1 piece cucumber – sliced (for serving)
• cilantro – sprigs (for serving)
• dark soy sauce – for serving

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well and let dry in a sieve while you prepare the chicken, 15 minutes.
2. Trim excess skin and fat from the chicken cavity and tail; finely chop about 2 tbsp of fat and set aside for the rice. Rub the chicken skin all over with the kosher salt to exfoliate, then rinse and pat very dry.
3. In a large pot, add 6 quarts of the water, the sliced ginger, and 4 whole scallions. Bring to a gentle boil, then lower to a bare simmer. Gently lower in the chicken breast-side down, return to a bare simmer (180–190°F), cover, and poach until the thickest part of the thigh registers 160°F or juices run clear, 35–45 minutes. Turn off the heat and let the chicken sit in the hot liquid for 5 minutes.
4. While the chicken poaches, prepare an ice bath with the remaining 2 quarts water and the ice cubes in a large bowl or sink. Transfer the cooked chicken to the ice bath and chill until the skin firms and turns gelatinous and bouncy, 5–10 minutes. Set the chicken on a rack to drain. Strain and reserve the poaching liquid as your chicken stock.
5. Make the rice: In a medium pot or rice cooker on sauté mode, heat the chopped chicken fat with the 1 tbsp neutral oil over medium heat until the fat renders and sizzles, 2–3 minutes. Add the minced garlic and minced ginger and cook until fragrant but not browned, 1–2 minutes. Add the drained rice and stir to coat each grain in fat, 1–2 minutes.
6. Add 3.75 cups of the hot chicken stock to the rice along with the knotted pandan leaves and 0.75 tsp of the fine salt. Bring to a boil, reduce to low, cover, and cook until the liquid is absorbed and the rice is tender, 12–15 minutes. Remove from heat and let steam, covered, 10 minutes; fluff with a fork.
7. Make the ginger–scallion sauce: In a heatproof bowl, combine the finely minced scallions, the finely grated ginger, and 0.5 tsp of the fine salt. Heat the 0.25 cup neutral oil until shimmering and just starting to smoke, then carefully pour it over the mixture and stir. Set aside.
8. Make the chili sauce: In a blender or small processor, combine the red bird’s eye chilies, the roughly chopped garlic, the roughly chopped ginger, sugar, rice vinegar, lime juice, 0.25 cup hot chicken stock, and the remaining 0.25 tsp fine salt. Blend until smooth; adjust with a touch more stock if needed for a spoonable consistency.
9. Carve the chicken into bone-in or boneless serving pieces as you prefer, keeping the skin intact. If desired, warm the pieces briefly by dipping them back into hot stock for 10–20 seconds just before plating.
10. To serve, spoon the fragrant rice into bowls or plates. Arrange the chicken on top or alongside, add cucumber slices, and garnish with cilantro sprigs. Serve with the ginger–scallion sauce, the chili sauce, and dark soy sauce on the side.