YIELD
5 Serving
TYPE
Main Course
TIME
1 hr 30 minutes
LEVEL
Advance
To prep the chicken, dry it with a towel, reserve the fat, and season the skin and cavity with salt, garlic, ginger, and spring onions
In a deep and wide pot over medium heat, place the chicken and add enough water to immerse the chicken. Season the water with salt and bring it to a boil
Simmer the chicken with the lid on in boiling water for 30-40 minutes until fully cooked. Ensure the chicken reaches 165°F, the safe internal temperature
Remove the chicken from the pot after cooking. Discard cavity aromatics, save soup. Ice bath chicken for at least 5 minutes, to prevent overcooking
Pat dry the chicken after removing from the ice bath. Massage sesame oil all over and reserve for later use
Heat a pan with medium heat and pour sesame oil, ginger, garlic, and reserved chicken fat. Saute until it turns aromatic
Then, add jasmine rice and give it a good saute. Pour chicken broth and give it a good mix
Allow the mixture to boil. Once the mixture comes to a boil reduce the heat to low
Close the lid of the pan and simmer the rice for about 25 to 30 minutes or until the water is absorbed well
Open the lid and fluff the rice with a fork or spatula and reserve it for later use
For the Chili Sauce, add all the ingredients mentioned in the recipe card under chili sauce to a bowl and mix well
For the Soy Dipping Sauce, add all the ingredients mentioned in the recipe card under soy dipping sauce to a bowl and mix well
For the Ginger Garlic Sauce, add all the ingredients mentioned in the recipe card under Ginger Garlic sauce to a bowl and mix well
Serve sliced Hainanese chicken with Hainanese rice, chili sauce, soy dipping sauce, ginger garlic sauce, chicken soup, cucumber, and coriander leaves