Hainanese Chicken Rice Recipe

Remove the chicken from the ice bath, drain well, and set aside to rest. Keep the poaching liquid for the rice and sauces. If you want deeper flavor, let the broth simmer uncovered for a few minutes to reduce slightly.

To make the rice, heat a wok or large skillet over medium heat. Add the reserved chicken fat and the neutral oil, and cook until some fat has rendered. Add the garlic and cook briefly until fragrant, then stir in the uncooked rice and toast for about 2 minutes.

Transfer the rice to a rice cooker and add enough poaching broth to cook it, along with a pinch of salt. If cooking on the stovetop, combine the toasted rice with 4 cups chicken stock, cover, bring to a boil, then reduce to low and cook for 15 minutes. Let it rest covered before fluffing.

For the ginger-garlic sauce, finely mince the ginger and garlic. Heat a little oil in a small saucepan, then cook the ginger and garlic just until aromatic and lightly golden. Season with salt to taste and transfer to a serving bowl.

For the sweet dark soy sauce, heat the rock sugar with a splash of water in a small saucepan until dissolved into a light syrup. Stir in the dark soy sauce and simmer briefly, then pour into a small bowl.

For the chili sauce, blend the red chilies, ginger, and garlic until finely chopped. Add the sesame oil, sugar, lime juice, and rice vinegar, then pulse to combine. Thin the sauce with the reserved chicken broth, 1 tablespoon at a time, until it reaches your preferred consistency.

Chop the chicken into serving pieces. Serve with the hot rice and the three sauces on the side.