Hainanese Chicken Rice

Method

1. poach40 min
   very gentle water, chicken just cooked through
   Salt the chicken, fill the cavity with ginger and scallion, lower it into barely simmering water and poach gently until the thickest thigh is just cooked. Vigorous boiling tightens the meat and clouds the broth.
2. blanch8 min
   chicken cooled rapidly in ice water
   Transfer the chicken to ice water to arrest carryover cooking and tighten the skin. Drain well, then rub lightly with sesame oil while it rests.
3. saute4 min
   rice glossy and aromatics fragrant
   Render a little fat from the chicken skin or use neutral oil, then sauté minced ginger and garlic. Add rinsed jasmine rice and stir until every grain is glossy.
4. simmer18 min
   rice tender and broth absorbed
   Cook the rice in reserved chicken broth with a pinch of salt, then rest covered 10 minutes. The rice should taste unmistakably of chicken; plain water would miss half the dish.
5. mix5 min
   two concentrated condiments
   Make a chile sauce from chile, garlic, ginger, lime, sugar and a little broth; separately mix grated ginger/scallion with hot oil and salt. Keep dark soy available as a third table condiment.
6. slice5 min
   chicken cut cleanly across joints/breast
   Carve or chop the rested chicken into serving pieces. Use a sharp heavy knife so the skin stays attached instead of tearing away.
7. top2 min
   rice, chicken, cucumber and sauces served together
   Plate aromatic rice with chicken and cucumber, spoon a little clear broth alongside, and let each diner balance chile, ginger-scallion and soy at the table.