Hainanese Chicken Rice

1. Preparation

Gather all ingredients and ensure your workspace is clean.

Rinse the whole chicken under cold water and pat dry with paper towels.

Chop ginger into thick slices and crush garlic cloves.

Wash the jasmine rice under cold water until the water runs clear, then drain.

Prepare the sauces: mix soy sauce, oyster sauce, and sesame oil in small bowls.

2. Poaching the Chicken

In a large pot, bring 2 liters of water to a boil.

Add the whole chicken, ginger, garlic, and a teaspoon of salt to the pot.

Once boiling, reduce heat and simmer for 30-40 minutes until the chicken is cooked through.

Turn off the heat and let the chicken sit in the broth for an additional 10 minutes.

Carefully remove the chicken and set aside to cool. Reserve the broth for later.

3. Cooking the Rice

In a separate pot, heat 2 tablespoons of vegetable oil over medium heat.

Add minced garlic and ginger and sauté until fragrant, about 1-2 minutes.

Add the washed rice to the pot, stirring to coat the grains with oil.

Pour in 3 cups of the reserved chicken broth and add a pinch of salt.

Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until rice is fluffy and liquid is absorbed.

Remove from heat and let rest for 5 minutes before fluffing with a fork.

4. Serving

Chop or slice the cooled chicken into serving pieces.

Place a portion of chicken on a plate alongside a serving of rice.

Garnish with sliced cucumber and fresh cilantro.

Serve with the prepared sauces on the side.