Hainanese Chicken Rice

Step 1

Peel the ginger and finely mince half of it (about 1.5 tablespoons) until the pieces are smaller than a grain of rice—about pencil-tip sized. Set aside in a small bowl.

Step 2

Smash the 5 garlic cloves with the flat side of a chef's knife to break the skin and flatten them slightly. Peel off the papery skin and discard.

Step 3

Mince 3 of the smashed garlic cloves until the pieces are smaller than a grain of rice. Set the minced garlic in a small bowl.

Step 4

Pour 3 cups of broth into a large pot and bring to a boil over high heat, about 8–10 minutes. You'll see large bubbles rapidly breaking the surface.

Step 5

Gently lower the whole chicken into the boiling broth, breast-side down. The broth should come halfway up the chicken's sides; add hot water if needed.

Step 6

Reduce heat to medium-low so the broth simmers gently—just small bubbles breaking the surface, not a rolling boil. Cover and cook for 20 minutes.

Step 7

Flip the chicken breast-side up using tongs. Cover and simmer for another 8–10 minutes until the meat at the thickest part of the thigh—without touching bone—feels firm and no pink remains.

Step 8

Remove the chicken to a cutting board using tongs. Reserve 2 cups of the broth in the pot and discard the rest (or save for another use).

Step 9

Add the rice, minced ginger (1.5 tablespoons), minced garlic (from 3 cloves), and 2 tablespoons of soy sauce to the 2 cups of reserved broth in the pot. Stir once to distribute.

Step 10

Bring to a boil over high heat, about 3 minutes. You'll see the liquid rise and steam escape. Reduce heat to low, cover, and cook for 15 minutes without lifting the lid.

Step 11

Remove from heat and let rest, covered, for 5 minutes. The rice will absorb any remaining liquid and become fluffy.

Step 12

Slice the chicken lengthwise along each side of the breastbone and separate the breasts. Cut each breast into strips about the width of your index finger.

Step 13

Mince the remaining ginger (1.5 tablespoons) very finely until pieces are smaller than a grain of rice. Mince the remaining 2 garlic cloves the same way.

Step 14

Combine the freshly minced ginger, freshly minced garlic, and 1 tablespoon of soy sauce in a small bowl to make the ginger-garlic sauce.

Step 15

Fluff the rice with a fork, breaking up any clumps. Divide between two bowls or plates.

Step 16

Arrange the chicken strips on top of the rice. Drizzle the ginger-garlic sauce over the chicken and rice.