Hainanese Chicken Rice

• 3 lb whole Chicken, giblets removed
• ¼ cup Kosher Salt
• 4 inch-long pieces fresh Ginger, peeled and cut into ¼-inch slices
• 1 bunch fresh Scallions
• 1 Gal cold Water, plus more as needed
• 2 Tbsp Sesame Oil
• 2 Cucumbers, thinly sliced, for serving
• 1 bunch fresh cilantro, for serving

Hainanese Rice

• ¼ Cup Sesame Oil
• 2 Garlic cloves, minced
• 1 Tbsp fresh Ginger, minced
• 1 tsp Kosher Salt
• 2 Cups long grain Rice, rinsed and drained

Chili Sauce

• 3 Tbsp Chabé Sambal Chili Sauce
• 1 tsp Apple Cider Vinegar
• 1 Tbsp Garlic, minced
• 1 Tbsp fresh Ginger, minced
• 1 Tbsp Lime Juice
• 2 Tbsp reserved Chicken Poaching Broth

Ginger Garlic Sauce

• 2 Tbsp fresh Ginger, grated
• 2 Tbsp Garlic, finely minced
• Kosher Salt, to taste
• 3 Tbsp Peanut Oil
• 1 Tbsp Rice Vinegar

Soy Dipping Sauce

• reserved fried Garlic & Ginger
• 3.5 Tbsp Bali’s Best® Sweet Soy Sauce
• 1.5 Tbsp light Soy Sauce
• 2 Tbsp reserved Chicken Poaching Broth

Directions:
Chicken

• Rub chicken with a handful of kosher salt and remove loose skin. Rinse the chicken well inside and out and pat dry with paper towels. Remove excess fat from the chicken, chop and set aside for use in the rice.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot with enough cold water to cover by 1 inch, then add salt to taste.
• Bring to a boil over high heat, then reduce heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove from heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process. Discard the ginger and green onion in the chicken cavity.
• When the chicken has cooled, pat dry with paper towels and rub all over with sesame oil.

Rice

• In a large wok or skillet, heat ¼ cup of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Stir fry for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups of the reserved poaching broth. Steam the rice for 60 minutes, or until tender.

To Serve

• Carve the chicken into ½” slices for serving.
• To make the sauces, combine the respective ingredients into 3 separate bowls and mix well.
• Place the chicken rice on a platter and serve the chicken on top. Serve with the dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!