Hainanese Chicken Rice (Soy-Free)

Ingredients

• 1 3-4 lb Whole Chicken
• 3 inches Ginger
• 4 cloves Garlic
• 4 stalks Scallions
• 2 cups Long-Grain Rice
• 6 cups Chicken Broth
• 1 teaspoon Sesame Oil (pure)
• To taste Salt
• To taste White Pepper
• 2 tablespoons Coconut Aminos
• 1 medium Cucumber

Instructions

1. 1Rinse the 3-4 lb whole chicken under cold water and pat it completely dry with paper towels. Cut the 3 inches of ginger into 1/4-inch thick slices. Peel and lightly smash the 4 cloves of garlic. Trim the root ends off the 4 scallions. Stuff the cavity of the chicken with half of the ginger slices, half of the garlic cloves, and half of the scallions.
2. 2Place the prepared 3-4 lb whole chicken in a large heavy-bottomed pot. Add the 6 cups of chicken broth to cover the chicken completely. Bring the broth to a rolling boil over high heat (212°F / 100°C), then immediately reduce the heat to low. Cover the pot and let it simmer gently for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
3. 3Carefully remove the poached 3-4 lb whole chicken from the pot and place it on a clean plate or cutting board. Let the chicken rest and cool slightly for at least 10 minutes; this allows the juices to redistribute, keeping the chicken moist. Strain the cooking liquid through a fine-mesh sieve into a clean bowl or container; this is your reserved chicken broth.
4. 4Measure the 2 cups of long-grain rice into a fine-mesh sieve. Rinse the rice under cold running water, swirling it gently with your hand, until the water runs clear. Drain the rice thoroughly.
5. 5In a medium saucepan with a tight-fitting lid, combine the rinsed 2 cups of long-grain rice with 4 cups of the reserved chicken broth. Add 1 teaspoon of salt and 1/2 teaspoon of white pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to the lowest setting. Cover the saucepan tightly and simmer for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Turn off the heat and let the rice steam, covered, for 5 more minutes.
6. 6While the rice is steaming, discard the ginger, garlic, and scallions from the cavity of the 3-4 lb whole chicken. Slice the chicken meat off the bones into bite-sized pieces. Thinly slice the 1 medium cucumber.
7. 7In a small bowl, combine the 2 tablespoons of coconut aminos with the 1 teaspoon of pure sesame oil. Add the remaining 1/2 teaspoon of white pepper and stir well to create your dipping sauce.
8. 8Serve the sliced chicken alongside the fragrant rice. Garnish the plate with the thinly sliced 1 medium cucumber. Offer the dipping sauce on the side.

Substitutions

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