must-try hainanese chicken rice

Name: must-try hainanese chicken rice
Prep time: 40 min
Cook time: 92 min
Total time: 132 min
Yield: 4
Cuisine: Asian
Ingredients: 1 piece Chicken (1 whole chicken); 1 stalk Scallion (1 stalk spring onion); 9 cloves Garlic (3 cloves garlic, crushed, or to taste + 3 cloves garlic, minced, or to taste + 3 cloves garlic); 4 pieces Ginger (1 (1 inch) piece fresh ginger root + 1 (1 inch) piece ginger, crushed + 1 (1/2 inch) piece ginger + 1 (1 inch) piece young ginger); 1 piece Water (water to cover); 0 pinches Table Salt (table salt to taste + 0.25 teaspoon table salt + 0.125 teaspoon table salt); 5 tbsp Light Soy Sauce (5 tablespoons light soy sauce); 1 ½ tbsp Granulated Sugar (1.5 tablespoons granulated sugar, or to taste + 1 pinch granulated sugar, or to taste); 1 tbsp Garlic Infused Oil (1 tablespoon garlic oil); 1 tsp Sesame Oil (1 teaspoon sesame oil); 3 cup White Rice (3 cups uncooked white rice, or more to taste); 5 pieces Red Chili (5 red chile peppers, seeded and chopped); 2 pieces Lime (2 limes, juiced)

132 minAsian

Servings4

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Ingredients

For 4 servings

Chicken1 piece · 1 whole chicken
Scallion1 stalk · 1 stalk spring onion
Garlic9 cloves · 3 cloves garlic, crushed, or to taste + 3 cloves garlic, minced, or to taste + 3 cloves garlic
Ginger4 pieces · 1 (1 inch) piece fresh ginger root + 1 (1 inch) piece ginger, crushed + 1 (1/2 inch) piece ginger + 1 (1 inch) piece young ginger
Water1 piece · water to cover
Table Salt0 pinches · table salt to taste + 0.25 teaspoon table salt + 0.125 teaspoon table salt
Light Soy Sauce5 tbsp · 5 tablespoons light soy sauce
Granulated Sugar1 ½ tbsp · 1.5 tablespoons granulated sugar, or to taste + 1 pinch granulated sugar, or to taste
Garlic Infused Oil1 tbsp · 1 tablespoon garlic oil
Sesame Oil1 tsp · 1 teaspoon sesame oil
White Rice3 cup · 3 cups uncooked white rice, or more to taste
Red Chili5 pieces · 5 red chile peppers, seeded and chopped
Lime2 pieces · 2 limes, juiced

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Steps

1trim chicken of all excess fat, reserving fat.
2place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot.
3pour in enough water to cover.
4bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees f (74 degrees c), about 1 hour.
5remove chicken from the pot, reserving broth.
6rub chicken with salt.
7chop into pieces and arrange on a serving plate.
8combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl.
9drizzle over chicken pieces.
10melt reserved chicken fat in a large pot over medium heat.
11add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
12pour enough reserved chicken broth into the pot to cover rice by half an inch.
13cover; bring to a boil.
14cook until rice is tender and liquid is absorbed, 20 to 25 minutes.
15let rice sit, covered, for 5 minutes.
16fluff with a fork.
17combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
18combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
19serve garlic chile and ginger dips alongside chicken and rice.