Hainanese Chicken Rice (Singapore-Style)

Method

1. 1Divide the aromatics first: 20 g ginger (sliced) and 2 spring onions for the broth; 10 g ginger and 3 garlic cloves (minced) for the rice; 10 g ginger and 3 garlic cloves for the chili sauce; 20 g ginger (grated) and 2 spring onions for the ginger-scallion oil. Rub the whole chicken with 1 tsp of the salt and rinse. Bring about 3.5 litres of water (enough to cover the chicken) with the broth ginger and spring onions to a boil, then lower to a bare simmer — barely trembling, not bubbling.
2. 2Lower in the chicken, breast down. Poach very gently 30–40 minutes, keeping the water below a simmer, until the juices run clear at the thigh and a thermometer in the thickest part of the thigh reads 74°C. Lift out and plunge into iced water 10 minutes to firm the skin, then rub with a little sesame oil.
3. 3Skim about 2 tbsp of chicken fat from the broth. In it, fry the rice ginger and garlic (10 g and 3 cloves, minced) until fragrant, add the rinsed rice and toast 2 minutes, coating every grain.
4. 4Cook the rice with 600 ml of the poaching broth (for 400 g rice), 1 tsp salt and the knotted pandan leaves, covered, for 15 minutes until fluffy. Rest 10 minutes off the heat.
5. 5Make the chili sauce: blend the red chiles with the remaining 3 garlic cloves and 10 g ginger, lime juice, a little sugar, and salt to a bright, spoonable paste.
6. 6Make the ginger-scallion oil: mix the 20 g grated ginger with the last 2 spring onions, finely sliced, then pour over 3 tbsp of very hot neutral oil so it sizzles. Stir the dark soy with a little sugar for the third sauce.
7. 7Chop the chicken into pieces and serve over or beside the rice with sliced cucumber, the three sauces, and a bowl of the hot seasoned broth.