Hainanese Chicken Rice Recipe
"While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger before then. In this recipe, all of the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken...."
INGREDIENTS
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1 whole chicken (3.5 lbs, 1.8kg), preferably organic
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Kosher salt
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4'' section of fresh ginger, in 1/4'' slices
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2 stalks green onions, cut into 1" sections (both the green and white parts)
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1 teaspoon sesame oil
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FOR THE RICE
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2 tablespoon chicken fat or 2 tbsp vegetable oil
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3 cloves garlic, finely minced
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1'' section of ginger, finely minced
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2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
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2 cups reserved chicken poaching broth
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1/2 teaspoon sesame oil
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1 teaspoon kosher salt
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FOR THE CHILI SAUCE
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1 tablespoon lime juice
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2 tablespoon reserved chicken poaching broth
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2 teaspoon sugar
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4 tablespoon sriracha chili sauce
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4 cloves garlic
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1'' ginger
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a generous pinch of salt, to taste
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FOR THE TABLE
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1/4 cup dark soy sauce
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Few sprigs cilantro
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1 cucumber, thinly sliced or cut into bite-sized chunks
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