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Ingredients
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Poached Chicken
Rice (Gao Fan / Chicken Oil Rice)
Dipping Sauces
Garnish & Serving
Method
Poached Chicken
Prepare the chicken
Clean the chicken and remove any excess fat. Rub 1 tablespoon kosher salt all over the skin and cavity. Truss the legs together with kitchen twine to keep shape during poaching.
Poaching liquid
In a large stockpot, combine 4 liters (about 4 quarts) of water with 3 tablespoons smashed ginger and 4 halved green onions. Bring to a gentle boil over high heat.
Poach gently
When the water is boiling, lower the heat to maintain a bare simmer. Submerge the chicken breast-side down, then bring the liquid back to a gentle simmer (not a rolling boil). Poach for 25–30 minutes for a 3–4 lb bird, until an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (165°F).
Shock and rest
Immediately remove the chicken and transfer to a large bowl of ice water (about 6 cups ice) for 10 minutes to stop cooking and tighten the skin. After 10 minutes, remove from ice bath and let rest at room temperature for 15 minutes. Reserve the poaching liquid by straining into a container and set aside (this becomes the chicken broth).
Portion and chill
Pat the chicken dry with paper towels. Carve into portions: breast, thigh, drumstick, wings and bone. For the classic cold presentation, refrigerate for at least 30 minutes uncovered so the skin can firm and the meat cools through. Keep reserved warm broth separately for serving or to use in the rice.
Rice (Gao Fan / Chicken Oil Rice)
Rinse 2 cups jasmine rice under cold water until the water runs clear. Drain well.
In a medium saucepan or rice cooker, heat 3 tablespoons chicken fat or neutral oil over medium heat. Add 1 tablespoon minced ginger and 1 teaspoon minced garlic; sauté 30–45 seconds until fragrant but not browned.
Add the rinsed rice to the pan and stir to coat each grain with the fragrant oil for 1–2 minutes.
Add 2 cups of reserved chicken stock (from the poaching liquid) and 1 teaspoon salt. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 12–15 minutes until liquid is absorbed and rice is tender. If using a rice cooker, follow cooker instructions using the 2:1 stock-to-rice ratio.
Remove from heat and let rice sit, covered, for 10 minutes. Fluff with a fork before serving.
Dipping Sauces
Ginger-scallion sauce
Combine 2 tablespoons finely grated fresh ginger, 1 teaspoon minced garlic, and 1 teaspoon kosher salt in a small bowl. Using the back of a spoon, mash together to make a coarse paste. Stir in 1 tablespoon lime juice and 1 teaspoon sesame oil. Taste and adjust salt or lime.
Soy-lime sauce
In a separate small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons fresh lime juice, 1 teaspoon dark soy sauce (optional for color), 1 sliced red chile and 2 tablespoons chopped cilantro. Add a pinch of sugar if desired to balance acidity.
Garnish & Serving
Arrange cucumber slices on a serving platter. Place carved cold chicken pieces on top, skin-side up. Scatter fresh cilantro leaves and sliced scallions over the chicken.
Serve the chicken with a bowl of warm reserved chicken broth on the side and the prepared dipping sauces. Spoon fragrant chicken oil rice alongside the chicken.
To eat: dip chicken pieces into the ginger-scallion sauce or soy-lime sauce. Sip the warm broth between bites and enjoy with the rice and cucumber for a classic Hainanese chicken experience.