Hainanese Chicken Rice (Soy-Free)

Ingredients

• 1 whole Chicken
• 4 slices Ginger
• 4 cloves Garlic
• 2 stalks Scallions
• 8 cups Chicken Broth
• 2 cups Jasmine Rice
• 1 tbsp Sesame Oil (Toasted)
• 2 tbsp Coconut Aminos
• 2 tbsp Chicken Fat
• 1 tsp Salt
• 0.5 tsp White Pepper

Instructions

1. 1Rinse the 1 whole Chicken inside and out. Place the chicken in a large heavy-bottomed pot. Add 8 cups of Chicken Broth, 4 slices of Ginger, 4 cloves of Garlic, and 2 stalks of Scallions to the pot, ensuring the chicken is fully submerged. Bring the liquid to a rolling boil over high heat (400°F / 200°C), then immediately reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 30 to 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
2. 2Carefully remove the 1 whole Chicken from the pot and place it on a clean cutting board to cool slightly for about 10 minutes. Reserve the cooking liquid remaining in the pot.
3. 3While the chicken cools, measure 2 cups of Jasmine Rice and add it to the same large heavy-bottomed pot. Add 2 tbsp of Chicken Fat and enough of the reserved cooking liquid to cover the rice by about 1 inch (you should have used approximately 3 cups of liquid). Bring this mixture to a boil over high heat (400°F / 200°C), then reduce the heat to low (200°F / 95°C), cover the pot tightly, and simmer for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
4. 4While the rice is cooking, thinly slice the cooled 1 whole Chicken into bite-sized pieces. Finely chop the remaining parts of the 2 stalks of Scallions that were used for poaching.
5. 5In a small bowl, whisk together 2 tbsp of Coconut Aminos and 1 tbsp of Toasted Sesame Oil. Stir in the finely chopped remaining scallions.
6. 6Fluff the cooked 2 cups of Jasmine Rice with a fork. Stir in 1 tsp of Salt and 0.5 tsp of White Pepper until evenly distributed.
7. 7Serve the sliced 1 whole Chicken over the seasoned 2 cups of Jasmine Rice. Offer the dipping sauce made with 2 tbsp of Coconut Aminos, 1 tbsp of Toasted Sesame Oil, and the remaining scallions on the side.

Substitutions

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