Hainanese Chicken Rice

6 servings

prepWash chicken, pat dry, set aside cavity fat
1 small chicken (3–3½ lb / 1.5 kg, preferably with head and feet)	Rub chicken with salt, set aside	Poach chicken in water, ginger & scallions, 30–35 min	Serve chicken over rice with all three sauces
1 tablespoon salt	Rub chicken with salt, set aside
12–14 cups / 3–3.3 L water
4–5 slices ginger
2 whole scallions
Ice	Ice bath 15 min, drain & cool
2 oz / 55 g chicken fat (from cavity)	Render chicken fat & oil, fry garlic, toast rice 2 min	Cook rice with stock & salt in cooker or pot, 15 min
1 teaspoon neutral oil
4 cloves garlic, minced
3 cups / 600 g uncooked jasmine rice, washed and drained
Chicken stock (from poaching)
2 teaspoons salt
4-inch / 10 cm piece ginger, roughly chopped	Fry ginger & garlic oil until aromatic, season with salt
2 cloves garlic
3 tablespoons / 45 ml neutral oil
1 pinch salt
1/4 cup / 60 ml water	Heat water & sugar, dissolve, stir in soy sauce
1.25 oz / 35 g rock sugar (or 2.5 tbsp granulated sugar)
1/4 cup / 60 ml dark soy sauce
3 fresh red chilies (medium spice)	Blend chilies, ginger, garlic; add sesame oil, salt, sugar, lime, vinegar; thin with broth
1.5-inch / 4 cm piece ginger
2 cloves garlic
1/4 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon / 15 ml fresh lime juice
1/2 teaspoon rice vinegar
2 tablespoons / 30 ml chicken broth

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