Hainanese Chicken Rice

Instructions

1. Prepare the chicken
   Rub the chicken inside and out with kosher salt. Rinse under cold running water, then pat dry with paper towels. Stuff the chicken cavity with half of the sliced ginger and half of the crushed garlic. Set aside to bring to room temperature.
2. Poach the chicken
   In a pot large enough to hold the chicken, add enough water to cover the chicken completely. Add the white parts of the scallions and the remaining ginger and garlic. Bring to a boil, then carefully lower the chicken into the pot, breast side up. Return to a simmer, then reduce heat to maintain a very gentle simmer. Cover and cook for 30-35 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Turn off the heat and let the chicken rest in the broth for 15 minutes.
3. Prepare an ice bath
   While the chicken is poaching, prepare a large ice bath. Once the chicken has rested in the broth, carefully transfer it to the ice bath to stop the cooking and firm up the skin. Reserve the poaching liquid (strain it if desired). After 15 minutes in the ice bath, remove the chicken and pat dry.
4. Cook the rice
   In a medium saucepan, heat the reserved chicken fat over medium heat. Add 2 cloves of crushed garlic and 1 tablespoon of minced ginger, and sauté until fragrant, about 1 minute. Add the rinsed rice and stir to coat in the fat. Add 2 cups of the reserved chicken poaching broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until the rice is tender and liquid is absorbed.
5. Make the chili sauce
   Combine all chili sauce ingredients in a food processor or blender and process until smooth. Transfer to a small serving bowl.
6. Make the ginger-scallion sauce
   In a small bowl, combine the minced ginger and finely chopped scallions. Heat the neutral oil in a small pan until very hot, then pour it over the ginger-scallion mixture. It should sizzle. Add salt, mix well, and transfer to a small serving bowl.
7. Prepare the chicken for serving
   When the chicken is cool enough to handle, rub it all over with sesame oil, which gives the skin a nice shine. Carve the chicken into serving pieces by separating the legs, wings, and breasts. Slice the breast meat against the grain.
8. Serve the dish
   Mound the rice on a serving platter and arrange the chicken pieces on top or alongside. Garnish with sliced cucumber, chopped scallion greens, and cilantro leaves. Serve with small bowls of the reserved chicken broth (seasoned with a little soy sauce and white pepper), chili sauce, and ginger-scallion sauce on the side.