Dairy-Free Hainanese Chicken Rice

Ingredients

• about 1360 g Whole Chicken
• 4 slices Ginger
• 3 stalks Scallions
• 6 cups Chicken Broth
• 2 cups Jasmine Rice
• 4 cloves Garlic
• 1 small Chili
• 3 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1 medium Cucumber

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

Instructions

1. 1Place the about 1360 g whole chicken, 4 slices of ginger, and 3 stalks of scallions into a large, heavy-bottomed pot. Add enough water to completely cover the chicken. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 30 to 40 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 74°C.
2. 2Carefully remove the cooked about 1360 g whole chicken from the pot and place it on a clean cutting board. Let the chicken cool for at least 10 minutes; this resting period allows the juices to redistribute throughout the meat, ensuring the chicken remains tender and moist when sliced.
3. 3While the chicken cools, carefully strain the cooking liquid from the pot into a separate bowl or container, reserving at least 6 cups of the chicken broth. Discard the 4 slices of ginger and 3 stalks of scallions.
4. 4In a rice cooker, combine the 2 cups of jasmine rice and 6 cups of the reserved chicken broth. Close the lid and start the rice cooker; the rice will cook for approximately 20-30 minutes until all the liquid is absorbed and the rice is tender.
5. 5While the rice cooks, prepare the chili-garlic sauce: finely mince the 4 cloves of garlic and the 1 small chili. In a small bowl, combine the minced garlic, minced 1 small chili, 3 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Stir thoroughly to combine all ingredients.
6. 6Once the chicken has cooled, slice the about 1360 g whole chicken into bite-sized pieces. Slice the 1 medium cucumber into thin rounds.
7. 7To serve, spoon the cooked jasmine rice into individual bowls. Arrange the sliced about 1360 g whole chicken and the sliced 1 medium cucumber rounds alongside or over the rice. Serve the chili-garlic sauce in a small dish on the side for dipping.

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