Hainanese Chicken Rice

Method

1. 1

   Rub the chicken cavity with salt, then stuff it with half the ginger, half the garlic and two spring onions.

2. 2

   Lower the chicken into a pot of water that just covers it, bring to a bare simmer, and poach untouched for 35 minutes, turning once halfway.

   💡 The water should barely shiver, never roll — a hard boil turns the breast meat stringy.

3. 3

   Lift the chicken straight into a bowl of ice water for 5 minutes; this firms the skin into the classic silky-jelly layer.

4. 4

   Skim the fat from the poaching broth; fry the remaining garlic and ginger in it, then add the rinsed rice and toast a minute before cooking it in the broth until tender, about 20 minutes.

5. 5

   Blend the chilies, remaining garlic, a squeeze of lime and a few spoonfuls of hot broth into a coarse, punchy sauce.

6. 6

   Chop the chicken through the bone into serving pieces and brush the skin with sesame oil so it shines.

7. 7

   Plate the chicken over the rice with cucumber, chili sauce and a small dish of dark soy on the side, plus a bowl of the broth to sip.