Hainanese Chicken Rice

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Poach the chicken gently with ginger and spring onion until cooked through.

3. 3

   Transfer to ice water briefly, then brush with sesame oil.

4. 4

   Fry rice in rendered chicken fat with garlic and ginger. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

5. 5

   Cook the rice using strained poaching broth and pandan.

6. 6

   Slice chicken and serve with rice, cucumber, broth and sauces. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.