Hainanese Chicken Rice

Step 1

Pat the chicken dry with paper towels on all sides, then season inside and out with salt and pepper.

Step 2

Peel the ginger and cut 1 ounce into thin slices; set aside for poaching. Mince the remaining 1.5 ounces into pencil-tip-sized pieces.

Step 3

Cut 2 scallions lengthwise from root to tip, then cut crosswise into 1-inch pieces; reserve for garnish. Chop the other 2 scallions into thin rings.

Step 4

Smash the garlic cloves by laying the flat side of a knife on each one and pressing down with your hand until the clove cracks open.

Step 5

Rinse the rice in a fine-mesh strainer under cold running water, stirring gently with your fingers for 30 seconds until the water runs mostly clear.

Step 6

Fill a 4-quart pot with water to about 2 inches above the rim and bring to a boil over high heat, about 8 minutes.

Step 7

Add the sliced ginger and smashed garlic to the boiling water, then gently lower the chicken into the pot.

Step 8

Return the water to a simmer, then lower the heat to medium-low and cover the pot halfway with a lid.

Step 9

Poach the chicken for 20 minutes, until the thickest part of the thigh reaches 165°F on an instant-read thermometer.

Step 10

Remove the chicken with tongs and transfer to a cutting board; reserve 1.5 cups of cooking liquid in a measuring cup.

Step 11

Heat 1 tablespoon of neutral oil in a medium saucepan over medium heat until it shimmers, about 60 seconds.

Step 12

Add the rinsed rice to the hot oil and stir constantly for 2 minutes until it turns translucent at the edges, like frosted glass.

Step 13

Pour in the 1.5 cups of reserved chicken cooking liquid and stir once, then bring to a boil over high heat, about 2 minutes.

Step 14

Lower the heat to medium-low, cover the pan tightly with a lid, and simmer for 15 minutes without lifting the lid.

Step 15

Remove from heat and let sit covered for 5 minutes, then fluff the rice with a fork by lifting from the bottom.

Step 16

Heat 3 tablespoons of neutral oil in a small saucepan over medium-high heat until shimmering, about 90 seconds.

Step 17

Remove from heat, then stir in the minced ginger and chopped scallions; the oil will foam slightly as you stir.

Step 18

Cut the poached chicken into bite-sized pieces by slicing against the grain; discard the skin if desired.

Step 19

Divide the rice between 2 bowls and mound the chicken pieces on top of each.

Step 20

Drizzle 2 tablespoons of ginger oil over each bowl, then scatter the reserved scallion pieces on top.

Step 21

Serve with a small bowl of soy sauce mixed with 1 teaspoon sesame oil on the side for dipping.