Hainanese Chicken Rice

Method

1. 1

   Bring a large pot of water to a bare simmer with half the ginger and the spring onions.

2. 2

   Lower in the chicken and poach at the barest shiver — never a boil — for 35 minutes.

   💡 A boil toughens it. The water should barely tremble.

3. 3

   Turn off the heat and let the chicken rest in the hot broth for 10 more minutes so it finishes gently and stays silken.

4. 4

   Meanwhile, fry the garlic and remaining ginger until fragrant.

5. 5

   Cook the rice in the reserved poaching broth with the fried garlic and ginger until tender.

6. 6

   Blend the chili, ginger, lime and a ladle of broth into the sauce.

7. 7

   Slice the chicken, brush with sesame oil, and serve on the rice with cucumber and sauce.