Hainanese Chicken with Rice and Dipping Sauces

Name: Hainanese Chicken with Rice and Dipping Sauces
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 3 servings
Cuisine: Singaporean
Ingredients: 1 whole chicken (3-pound); 6 slice fresh ginger (peeled); 6 clove garlic (peeled and smashed and minced); 1 tablespoon coarse sea salt; 0.5 cup ice water; 3 tablespoon chicken fat (rendered from chicken); 2 cup jasmine rice (rinsed until water runs clear); 1 piece fresh ginger (1-inch, peeled and minced); 3 stick scallions (white parts minced, green parts sliced thin); 2 cup chicken poaching liquid (reserved); 0.5 teaspoon salt; 0.25 cup fresh ginger (minced); 3 tablespoon scallion greens (thinly sliced); 0.25 cup vegetable oil (heated until smoking); 2 tablespoon white vinegar; 0.25 cup sambal oelek; 1 tablespoon fresh lime juice; 2 teaspoon sugar; 0.25 cup cucumber (sliced for garnish)

The national dish of Singapore, featuring perfectly poached succulent chicken, incredibly fragrant rice cooked in chicken broth and fat, served with a savory ginger-scallion oil and a spicy chili sauce. A true labor of love for depth of flavor.

Prep: 45 min
Cook: 1 hr 30 min
Total: 2 hr 15 min
Servings: 3
Cuisine: Singaporean
Difficulty: Hard

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
Low-Sugar

Ingredients

1 whole chicken (3-pound)
6 slice fresh ginger (peeled)
6 clove garlic (peeled and smashed and minced)
1 tablespoon coarse sea salt
0.5 cup ice water
3 tablespoon chicken fat (rendered from chicken)
2 cup jasmine rice (rinsed until water runs clear)
1 piece fresh ginger (1-inch, peeled and minced)
3 stick scallions (white parts minced, green parts sliced thin)
2 cup chicken poaching liquid (reserved)
0.5 teaspoon salt
0.25 cup fresh ginger (minced)
3 tablespoon scallion greens (thinly sliced)
0.25 cup vegetable oil (heated until smoking)
2 tablespoon white vinegar
0.25 cup sambal oelek
1 tablespoon fresh lime juice
2 teaspoon sugar
0.25 cup cucumber (sliced for garnish)

Instructions

Clean the 1 (3-pound) whole chicken thoroughly. Trim excess fat, especially around the cavity, and reserve it for the rice. Rub the chicken all over with 1 tablespoon coarse sea salt, including the cavity. Let sit for 15 minutes.
Bring a large pot of water (enough to cover the chicken) to a boil. Add the 6 slices fresh ginger and 3 cloves garlic, peeled and smashed. Lower the heat to a simmer, then gently lower the whole chicken into the water. Ensure it's fully submerged.
Simmer the chicken for 30 minutes, keeping the heat low so the water barely bubbles. After 30 minutes, turn off the heat, cover the pot, and let the chicken steep in the hot water for another 20 minutes. Do not open the lid during this time.
Immediately transfer the cooked chicken to an ice bath (a bowl with 1/2 cup ice water and enough cold water to cover the chicken) for 10 minutes. This helps crisp the skin and stops the cooking. Reserve 2 cups of the chicken poaching liquid for the rice and soup. Once chilled, pat the chicken dry, then chop it into serving pieces.
For the fragrant rice: In a medium pot, heat 3 tablespoons chicken fat (or vegetable oil) over medium heat. Add the 3 cloves minced garlic, 1-inch piece minced fresh ginger, and the white parts of the 3 stalks scallions. Sauté for 2-3 minutes until fragrant. Add the 2 cups jasmine rice and stir for 2 minutes to toast the grains.
Pour in 1 1/2 cups reserved chicken poaching liquid and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork.
For the ginger-scallion oil: In a small heatproof bowl, combine 1/4 cup minced fresh ginger and 3 tablespoons thinly sliced scallion greens. Heat 1/4 cup vegetable oil in a small saucepan until smoking (about 350°F / 175°C), then carefully pour it over the ginger and scallions. It will sizzle vigorously. Let cool slightly.
For the chili sauce: In a small bowl, combine 1/4 cup sambal oelek, 1 tablespoon fresh lime juice, 2 teaspoons sugar, 2 tablespoons white vinegar, and 1/2 cup chicken poaching liquid. Stir until sugar dissolves.
To serve, place the chopped chicken onto plates. Serve alongside individual portions of fragrant rice, a small bowl of the remaining hot chicken poaching liquid as soup, and the ginger-scallion oil and chili sauce for dipping. Garnish with 1/4 cup sliced cucumber.

Notes

The poaching process for the chicken is key to its tenderness and silky skin. Do not skip the ice bath, it's what gives the skin its characteristic smooth texture.

Nutrition (per serving)

Calories: 850
Protein: 75 g
Carbohydrates: 70 g
Fat: 30 g
Fiber: 2 g
Sodium: 1200 mg
Saturated Fat: 8 g
Sugar: 5 g
Cholesterol: 240 mg