Hainanese Chicken Rice

Ingredients

• 1 pcs Whole Chicken
• 70 g Ginger
• 4 pcs Scallion
• 3 pcs Pandan Leaves
• 2.75 tsp Kosher Salt
• 500 g Ice
• 60 g Chicken Fat
• 8 pcs Garlic
• 300 g Jasmine Rice
• 2 tsp Sesame Oil
• 1 tbsp Light Soy Sauce
• 1 pcs Cucumber
• 2 pcs Red Chili
• 1 pcs Lime
• 1 tsp Sugar
• 0.25 tsp White Pepper

Method

1. Slice {ginger}, chop {scallion}, slice {garlic}, slice {cucumber}, and chop {red_chili} so the cooking flows cleanly and evenly.
2. Place {whole_chicken} in a large pot with most of the {ginger}, most of the {scallion}, {pandan_leaves}, and {kosher_salt}. Cover with water, bring to a bare shimmer over medium heat, then hold at gentle poaching heat until the flesh is just cooked and the juices run clear. Keep the liquid below a boil so the skin stays smooth and the meat stays tender.
3. Lift out {whole_chicken} and lower it into an ice bath with {ice} until the skin tightens and turns springy. This shock sets the skin and keeps the flesh juicy. Reserve the poaching liquid for rice and broth.
4. In a small saucepan over medium-low heat, warm {chicken_fat} until clear fat renders and any solids turn lightly golden. Add some of the {garlic} and some of the {ginger}, and cook until fragrant without browning hard.
5. In a rice cooker or covered pot over medium heat, add {jasmine_rice} to the rendered fat with the fragrant {garlic}, {ginger}, and remaining {pandan_leaves}. Stir until the grains look glossy, season lightly with {kosher_salt}, then add strained poaching liquid and cook until tender and aromatic. Using stock here gives the rice its full chicken rice character.
6. Pound remaining {garlic}, remaining {ginger}, remaining {red_chili}, {lime}, {sugar}, {kosher_salt}, and a spoonful of poaching liquid into a loose sauce. Taste and adjust so it lands hot, sharp, savory, and slightly sweet.
7. Drain and pat {whole_chicken} dry, then brush with {sesame_oil} and a little {light_soy_sauce}. Cut into neat pieces and finish with a pinch of {white_pepper}. Patting dry helps the skin stay glossy instead of wet.
8. Spoon {jasmine_rice} onto warm plates, arrange {whole_chicken} beside it, add {cucumber}, and scatter the last of the {scallion} over the top. Serve with the {red_chili} sauce and a small bowl of hot poaching broth on the side for the classic hawker balance.