Hainanese Chicken Rice

Ingredients

• 4-5 lb whole chicken
• 2 tbsp kosher salt (Diamond Crystal brand preferred)
• 18 c water (enough that the chicken is floating)
• 5 tbsp kosher salt (enough so that it’s salty / Diamond Crystal brand preferred)
• 1 tbsp whole black peppercorns
• 1/2 c sliced ginger (with skin)
• 1/4 c smashed garlic cloves
• 4 scallion roots (only the white parts)
• 1 bunch cilantro with stems
• water
• ice
• 1 tbsp roasted sesame oil
• 1/4 c chopped chicken fat and skin (collected from neck and tailbone)
• water (enough to cover the fat and skin)
• 1/2 tbsp minced ginger
• 1/2 tbsp minced garlic
• neutral oil (if necessary)
• 2 tbsp rendered chicken fat (from above with fried ginger and garlic)
• 2 c white Jasmine rice
• 2 c chicken stock (from poaching liquid)
• 1/4 tsp kosher salt (to taste / Diamond Crystal brand preferred)
• pandan leaf (optional)
• 1 inch ginger (peeled and sliced)
• 5 cloves garlic
• 4 scallions (minced whites separated from greens)
• 6 tbsp neutral oil
• 1/2 tsp kosher salt (to taste)
• 1/8 tsp white pepper (to taste)
• 2 tbsp dark soy sauce
• 2 tbsp crushed rock sugar
• 2 tbsp water
• 1/4 c Sambal Olek (or your preferred chili sauce)
• 1 tbsp rice vinegar
• 1/2 tsp kosher salt (Diamond Crystal brand preferred)
• 1/4 tsp cane sugar
• 1/2 inch ginger (peeled and sliced)
• 2 cloves garlic
• chilis (optional)
• chicken cracklins from above
• sliced cucumbers
• cilantro
• sliced scallions (from leftover green parts above)

Instructions

1. 1

   --- Prepping chicken ---

2. 2

   Remove the tail and excess fat from the 4-5 lb whole chicken and set aside.

3. 3

   Dry chicken with paper towels.

4. 4

   Rub 2 tbsp kosher salt all over the chicken to clean. Set aside while you do the stock.

5. 5

   --- Poaching stock ---

6. 6

   In the stock pot, add all the poaching ingredients: 4-5 lb whole chicken, 18 c water, 5 tbsp kosher salt, 1 tbsp whole black peppercorns, ½ c sliced ginger, ¼ c smashed garlic cloves, 4 scallion roots, and 1 bunch cilantro with stems.

7. 7

   Bring to a simmer at a temperature of 170°F.

8. 8

   Hook the chicken and slowly lower it in the water. Make sure the poaching liquid also goes inside the carcass. Face the chicken so that the chicken breast faces upwards to prevent overcooking.

9. 9

   Poach the chicken until the breast measures at 155°F with a thermometer.

10. 10

    Things to remember: keep the poaching liquid at a maximum of 170°F and lift the chicken gently with the poultry hook (or tongs on the legs) to prevent breaking the skin.

11. 11

    --- Finishing chicken and broth ---

12. 12

    Remove the chicken from the poaching liquid once the chicken breast measures 155°F and place it in a water and ice bath until the chicken feels cool to the touch, or measures at 135°F.

13. 13

    Remove from water and let dry for a few minutes on a cutting board.

14. 14

    With your hands, coat the chicken generously with 1 tbsp roasted sesame oil. This will prevent oxidation and browning.

15. 15

    Remove all the original poaching ingredients from the liquid by using a strainer. Reserve stock for rice and soup. Set aside.

16. 16

    --- Carve the chicken into 8 pieces ---

17. 17

    Face the chicken breast side up with the drumsticks facing towards you.

18. 18

    Cut the skin and meat in between the drumstick/thigh and the chest. When you reach the bone, use your hands to gently bend the drumstick/thigh backward so that the hip joint is exposed. Use the knife to cut through the joint and release the drumstick/thigh from the body. Repeat on the other drumstick.

19. 19

    Separate the thigh from the leg by cutting through the joint.

20. 20

    Locate the center of the breast where it indents and position your knife so it’s slightly off-center on the left or right. Slice the meat until you reach the bone gently use the breast bone rib as a guide and continue to cut the breast meat. Repeat on the other side of the breast.

21. 21

    To remove the whole wings, slice through the joint that attaches the wing to the body. Repeat on the other side.

22. 22

    Place the sliced chicken pieces on a plate and cover with foil or a towel to prevent them from drying out.

23. 23

    --- Rendering chicken fat + frying ginger & garlic ---

24. 24

    Put ¼ c chopped chicken fat and skin in a small pan. Add enough water so it barely covers the fat and skin.

25. 25

    Cook over medium heat as the water begins to boil off and the fat starts to render oil and fry the chicken skin.

26. 26

    Here's how it will look in the pot when it's finished.

27. 27

    Once the skin is golden brown and crispy, transfer it to bowl and set aside.

28. 28

    In the remaining oil, add the ½ tbsp minced ginger and ½ tbsp minced garlic to fry on medium heat.

29. 29

    Fry until lightly brown then remove from the heat. You should have at least 2 tablespoons of rendered chicken fat, but if you don’t, just add more neutral oil until it's about 2 tablespoons then mix.

30. 30

    --- Cooking rice ---

31. 31

    Add the 2 tbsp rendered chicken fat with ginger and garlic to the rice pot with 2 c white Jasmine rice and ¼ tsp kosher salt. Mix thoroughly.

32. 32

    Add 2 c chicken stock from the reserved chicken broth and mix again. Option: you can add a pandan leaf on top.

33. 33

    Cook rice on the Jasmine or white rice setting on your rice cooker. Here's what it will look like when finished.

34. 34

    Once finished, use a spatula to fluff the rice before serving.

35. 35

    --- Ginger scallion sauce ---

36. 36

    Add 1 inch ginger, 4 scallions, and 5 cloves garlic to a food processor.

37. 37

    Transfer to a saute pan over medium heat. Saute with 6 tbsp neutral oil until aromatic, about 30 seconds.

38. 38

    Add green scallions and continue sauteing briefly.

39. 39

    Turn off the heat and add ½ tsp kosher salt and ⅛ tsp white pepper to taste.

40. 40

    --- Sweet soy sauce ---

41. 41

    In a small saute pan over medium heat, combine all the ingredients: 2 tbsp dark soy sauce, 2 tbsp crushed rock sugar, and 2 tbsp water.

42. 42

    Stir until the rock sugar is completely melted.

43. 43

    Cook for 3-4 minutes or until the consistency is similar to light maple syrup (see photo). Remove from heat and set aside. It should thicken as it cools.

44. 44

    --- Chili sauce ---

45. 45

    In a food processor, add all the ingredients: ¼ c Sambal Olek, 1 tbsp rice vinegar, ½ tsp kosher salt, ¼ tsp cane sugar, ½ inch ginger, 2 cloves garlic, and chilis.

46. 46

    Process until blended completely. Taste test and adjust any ingredients based on your preference.

47. 47

    --- Serving a plate of Hainan chicken ---

48. 48

    Ladle the chicken broth onto a bowl and add scallions on top.

49. 49

    On a plate, add the rice and place sliced chicken on top. Sprinkle chicken cracklins from above, sliced scallions (green part leftover), and cilantro on top of the rice and chicken. Add sliced cucumbers on the side.

50. 50

    Serve chicken rice with the ginger sauce, chili sauce, and sweet soy sauce.