Cơm Gà Hải Nam (Hainanese Chicken Rice)

Instructions

1. 1Place the about 1360 g whole chicken into a large (at least 6-quart / 6000 ml) pot. Slice the 5.08 cm of ginger into 0.635 cm (0.6 cm) thick rounds and add them to the pot. Add enough cold water to fully cover the chicken, then place the pot over high heat and bring the water to a rolling boil (100°C / 100°C). Immediately reduce the heat to low to maintain a gentle simmer (around 88°C / 88°C) and cook for 30 to 40 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C.
2. 2Carefully remove the cooked chicken from the pot and place it on a clean cutting board. Let the chicken rest for 10 minutes; this allows the juices to redistribute, keeping the chicken moist.
3. 3Rinse the 2 cups of jasmine rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a medium saucepan (2-quart / 2000 ml) with a tight-fitting lid, then add the 4 cups of chicken broth. Bring the broth to a boil over high heat (100°C / 100°C), then immediately reduce the heat to the lowest setting, cover the pot tightly, and simmer for 18 to 20 minutes, or until all the liquid has been absorbed and the rice grains are tender.
4. 4Remove the saucepan from the heat and let the rice rest, still covered, for 5 minutes. This allows the rice to steam further and become fluffy; after resting, gently fluff the rice with a fork.
5. 5While the chicken and rice are cooking, mince the 3 cloves of garlic very finely and thinly slice the white and light green parts of the 4 stalks of scallions into 0.3175 cm (0.3 cm) rounds. In a small bowl, combine the minced garlic, sliced scallions, 2 tablespoons of wheat-free soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of salt, and 1/4 teaspoon of white pepper. Stir well to combine all ingredients.
6. 6Once rested, carve the chicken into serving pieces, such as separating the thighs and drumsticks, and slicing the breast meat into 1.27 cm (1.25 cm) thick pieces. Divide the fragrant jasmine rice among four plates and arrange the carved chicken pieces on top of the rice. Spoon the prepared ginger-scallion sauce generously over the chicken and rice.

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