Hainanese Chicken Rice (Soy-Free)

Ingredients

• about 1360 g Whole Chicken
• 4 slices Ginger
• 4 stalks Scallions
• 4 cloves Garlic
• 2 cups Long-Grain Rice
• 6 cups Chicken Broth
• 1 tablespoon Sesame Oil
• 2 teaspoons Salt
• 1/2 teaspoon White Pepper
• 2 tablespoons Soy-Free Tamari (for dipping, optional)

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

Instructions

1. 1Rinse the about 1360 g whole chicken thoroughly. Reserve 2 slices of the 4 slices of ginger and 2 stalks of the 4 stalks of scallions for the sauce; place the remaining 2 slices of ginger and 2 stalks of scallions inside the chicken cavity.
2. 2In a large heavy-bottomed pot (e.g., 8-quart or larger), add enough water to fully submerge the chicken, along with 1 and 3/4 teaspoons of the 2 teaspoons of salt and the 1/2 teaspoon of white pepper; bring the water to a rolling boil over high heat (100°C / 100°C). Carefully lower the chicken into the boiling water, then reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C.
3. 3Carefully remove the cooked chicken from the pot and place it on a cutting board or platter. Let it cool completely for at least 30 minutes to allow the juices to redistribute, ensuring a tender and moist chicken.
4. 4While the chicken cools, rinse the 2 cups of long-grain rice under cold running water in a fine-mesh sieve until the water runs clear. Peel and finely mince the 4 cloves of garlic, then in a medium heavy-bottomed pot (e.g., 3-quart or 4-quart), heat 2 teaspoons of the 1 tablespoon of sesame oil over medium heat (148.9-162.8°C / 150-160°C) and sauté the minced 4 cloves of garlic for 1-2 minutes until fragrant and lightly golden.
5. 5Add the rinsed 2 cups of long-grain rice to the pot with the garlic and sesame oil, stirring constantly for 1 minute to coat the rice grains. Pour in the 6 cups of chicken broth, bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
6. 6Remove the pot from the heat and let the rice rest, covered, for 10 minutes to allow the steam to finish cooking and make it fluffier.
7. 7Finely mince the reserved 2 slices of ginger and finely chop the reserved 2 stalks of scallions. In a small bowl, combine the chopped ginger and scallions with 1/4 teaspoon of the 2 teaspoons of salt and 1 teaspoon of the 1 tablespoon of sesame oil.
8. 8Carve the cooled about 1360 g whole chicken into serving pieces. Fluff the cooked 2 cups of long-grain rice with a fork, then serve the carved chicken alongside the fragrant rice and the ginger-scallion sauce, offering the 2 tablespoons of soy-free tamari on the side for dipping, if desired.

Substitutions

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