Cơm Gà Hải Nam (Hainanese Chicken Rice)

Ingredients

• about 1360-1810 g Whole chicken
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 4 slices Ginger, sliced
• 2 stalks Green onions, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Salt
• 1 cucumber Cucumber slices

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the about 1360-1810 g whole chicken inside and out. Place the chicken in a large pot and cover it with water. Add the 4 slices of ginger and the 2 stalks of green onions to the pot.
2. 2Bring the water in the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through. You can check for doneness by piercing the thickest part of the thigh with a fork; the juices should run clear, and the internal temperature should reach 74°C.
3. 3Carefully remove the cooked chicken from the pot and place it on a clean plate or cutting board to cool slightly for about 10 minutes. Reserve the chicken broth remaining in the pot for later.
4. 4While the chicken is cooling, rinse the 2 cups of long-grain rice under cold water until the water runs clear. In a separate medium pot, combine the rinsed rice with 4 cups of the reserved chicken broth and 1 teaspoon of salt. Bring this mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and all the liquid has been absorbed. Let the rice stand, covered, for 5 minutes after cooking.
5. 5Prepare the ginger-scallion sauce by combining the 2 cloves of minced garlic, the 2 stalks of chopped green onions, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil in a small bowl. Stir well to combine.
6. 6Carve the cooled chicken into serving pieces. Serve the carved chicken alongside the fragrant rice, drizzle with the ginger-scallion sauce, and garnish with the 1 cucumber, sliced.

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