Hainanese Chicken and Rice

CHICKEN:
1. Wash and pat dry 1 whole chicken and remove any excess fat. Make sure not to break the skin.
2. Rub the outside and cavity of the chicken with at least 2 tsp rock (sea) salt.
3. Insert inside the chicken the following: 4 cloves garlic crushed, 4 thin slices of ginger (2 inches in length each), 5 stalks of Scallions or Spring Onions (tie in a knot) and add 1 tbsp of sesame oil inside the cavity and rub the 1 tsp on the skin.
4. In a pot bring to a boil some water enough to cover the chicken and 5 small shallots (rough chop).
5. Once a rolling boil has been achieved add the chicken breast side down.
6. After 15-17 minutes carefully turn the chicken on its back. Be careful not to tear the skin.
7. Remove any scum that rises to the surface.
8. After 15-17 minutes drain the chicken and immediately transfer into a bowl of ice water.
9. Set aside the chicken broth for the chicken rice.
10. Once the chicken has cooled remove and pat dry and don’t break the skin. Remove the ginger, scallions and garlic.
11. Slice off the breasts, wings, legs and thighs. Place the pieces on a plate to be steamed before serving.

CHICKEN RICE:
1. Place in a rice cooker at least 4 cups of uncooked rice.
2. Add 5 cups of the chicken stock, 1 tbsp peanut oil, 4 cloves garlic (minced), 1 tsp minced ginger, ½ tsp salt and 3 Pandan leaves (tie in a knot).
3. Cook the rice according to rice cooker instructions.

GINGER SAUCE:
1. Mix in a bowl the following: ½ tsp lemon juice, 2 tsp minced ginger, 1 tsp minced garlic, 1 tsp sesame oil, ¼ tsp salt, 2 tbsp chicken stock and 1½ tsp sugar.
2. Transfer to a serving bowl.

SWEET SOY SAUCE:(Kecap Manis Sedang)
1. Mix in a bowl the following: 1½ tbsp dark soy sauce, 1½ tbsp light soy sauce, 1½ Mirin and 1 tbsp sugar.
2. Transfer to a serving bowl.

Before serving, steam the chicken pieces for 3 minutes and slice into serving sizes. Serve with sliced cucumbers, tomato wedges and garnish with Cilantro leaves.