Hainanese Chicken Rice

This is seriously the most tasty dish. Once you get through the recipe the first time it becomes so simple. Sometimes I purchase bone in breasts rather than a whole roaster if I know I won’t get through the whole chicken or am cooking just for me! Serve with chili sauce or oil, make or purchase, and some pickled vegetables for perfection.

1 whole chicken (roaster, 4 lbs)
3 cloves garlic, smashed
2 cloves garlic, minced
1” fresh ginger, sliced
2 tsp ginger, minced
¼ cup canola oil
1 onion, minced
1 cup long-grain white rice
¼ cup scallions, sliced
1 tomato, sliced
2 sprig cilantro, chopped
2 TBSP sesame oil
Salt
Pepper

Bring a large pot of water to a boil and salt it well. Break down chicken. Add chicken to pot along with smashed garlic and sliced ginger, making sure the water just covers the chicken. Put a lid on, bring to a boil then simmer 10 minutes. Turn heat off and let stand for 30 minutes to fully cook.

Remove chicken from pot and let cool, reserve stock. Heat a small pot on medium heat, coat with some canola oil. Add onion, saute 7 minutes until tender then add the minced garlic. Stir until fragrant then add rice and stir, getting the oil coated on all of the rice. Season with salt then add 1½ cups of the chicken stock, bring to a boil, cover and turn to low; simmering for 15-20 minutes, until rice is cooked. 

For the sauce, combine 1 tablespoon of canola oil, ginger, half of the scallions and a pinch of salt in a bowl.

Shred chicken, place on rice and top with tomatoes, remaining scallions, cilantro and sesame oil to serve.