Hainanese Chicken Rice

Method

Chicken

1. Clean and pat dry the carcass, ensuring the remove all the innards. Then rub 1 tbsp of salt (more if req) and massage the skin of the chicken carcass until cleaned and shiny. Rinse and dry again.
2. Stuff ginger, spring onion into the cavity of the chicken. Bring the chicken stock to a boil, and submerge the chicken & pandan leaves into the boiling stock. Reduce the boil to a simmer. Let the chicken simmer for about 30 - 45 mins or until internal temperature has hit 73 Deg C.
3. Take out the chicken and submerged it into iced water for about 10 mins to arrest all cooking from the chicken.
4. Hang the chicken or let it rest on the grill to drain the chicken - and massage a thin layer of sesame oil to protect it from overly drying out.

Rice

1. In a hot wok, heat up chicken fat and stirfry garlic and shallot until fragrant - reduce the low heat and add the rice and start heating up the grain.
2. Combine your rice mix with pandan leaves and chicken broth into your rice cooker and set to cook.
3. Chicken Sauce
4. Combine light soy sauce, chicken broth, sesame oil, garlic oil and mix thoroughly
5. Chilli Sauce
6. Combine chili, garlic, salt, sugar, chicken broth, lime juice and chicken fat and blitz it through the machine.
7. Serving
8. Slice up the cucumber and lay it on the bottom sides on a serving plate.
9. Carve up the chicken to your liking and place portions on top and garnish with chicken sauce and parsley
10. Serve w/ rice & chilli sauce.
11. Optional Chicken Broth can served as soup (garnished w/ some fried shallots)
12. Notes for Trish:
13. For the Chicken - can't be broiler chicken!!