My Hainanese Chicken Rice

Preparation time: 15 minutes

Ingredients:

Chicken:
1 whole chicken (Cleaned)
1 handful of coarse sea salt4'' section of fresh ginger, in 1/4'' slices
5 cloves of garlic2 stalks spring onions, cut into 1" sections 
1 handful of chives(optional)
2 bay leaves
1 dessert of black pepper
Rice:
2 cups Basmati uncooked rice, washed and soaked in cool water for 10 min or longer
3 cloves of garlic, pestled to paste
1'' section of ginger, pestled to paste
3 cups reserved chicken poaching broth1/2 teaspoon sesame oil
2 tablespoon olive oil (you can also use chicken fat)

 Chilli Sauce:
4 tablespoon chilli sauce ( I used 'Linggam's extra spicy Chilli Sauce)
2 cloves of garlic( pestled to fine paste)
1 tablespoon lime juice2 tablespoon reserved chicken poaching broth

Sides:1 cucumber, thinly sliced or cut into bite-sized chunk and sprinkle with a little light soy sauce.

Method:

1. To clean the chicken- rub the chicken all over with a small handful coarse salt, getting rid of any loose skin and dirt. 

Then, rinse chicken well, inside and outside. After that, season generously with salt inside and outside. Stuff the chicken with the ginger slices, garlic, spring onion and chives. 

Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Add in the bay leaves black pepper and salt to taste. 

Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 40 minutes (less if you're using a smaller chicken). 

Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear.

2. When the chicken is cooked through, turn off the heat and remove the pot from the stove. Immediately lift and transfer the chicken into a pot of ice water to cool and discard the ginger and green onion. 

Reserve the poaching broth for the rice, sauce, and  soup. 

Note: The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or sauce pan, heat 2 tablespoons of olive oil over medium-high heat. When hot, add the ginger and the garlic paste and fry until you can smell the aroma. 

Add in your drained rice and stir to coat, cook for about  2 minutes. 

Add the sesame oil, mix well and transfer it into your rice cooker. 

Add 3 cups of your reserved  broth and cook.

4. While your rice is cooking, remove the chicken from the ice water and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.

5. To make the chili sauce: Blend well all the ingredients for the sauce in pestle and mortar.

6. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup.

Serve the chicken rice with chili sauce, cucumber slices, and a bowl of hot broth. If you prefer, you can garnished with mint leaves or coriender leaves.

Note: If you have extra broth left, you can always freeze it and use as stock in other recipes.