Traditional Hainanese Chicken Rice

Step 1: Prepare the Chicken
Trim away any excess fat and loose skin from the chicken while keeping the skin intact. Set the chicken aside along with any offcuts. Rub coarse salt over the entire chicken, then poach it in a saucepan of simmering water, making sure it’s fully submerged. Add two-thirds of the sliced ginger, three-quarters of the minced garlic, one spring onion, and the turmeric. Cook for 25-40 minutes, depending on the size of the chicken.

Step 2: Chill the Chicken
Once the chicken is cooked, place it in a bowl of iced water for 15 minutes to stop the cooking process. Pour the chicken broth into a jug and set aside for later use.

Step 3: Prepare the Ginger & Spring Onion Sauce
In a serving dish, combine the remaining garlic, ginger, spring onion, and chicken bouillon powder. Add a generous pinch of salt and sugar. Heat the vegetable oil in a small pan until hot, then pour it over the mixture in the serving dish to release the flavors.

Step 4: Make the Red Chilli Sauce
In a small saucepan, mix all the ingredients for the red chilli sauce with 100ml of the reserved chicken broth. Bring the mixture to a simmer, then remove from heat and transfer to a serving dish.

Step 5: Cook the Rice
Heat a frying pan or saucepan over medium heat and add the reserved chicken skin and fat from Step 1. Once it starts to render, stir in the remaining garlic, ginger, and spring onion, cooking for 1-2 minutes until fragrant. Add the washed rice and 1 liter of the reserved chicken broth. If you don’t have enough broth, supplement with water or additional chicken stock. Cook the rice according to package instructions, usually about 10-15 minutes.

Step 6: Slice and Serve
Remove the bones from the chicken, slice it into pieces, and serve alongside the rice and sauces. Garnish with chopped coriander and fresh cucumber slices for added freshness.