Hainanese Chicken Rice

Gently poached ginger-scented chicken served over fat-enriched rice with three punchy dipping sauces.

Ingredients

• 3 quarts chicken stock
• 1 bunch scallions, chopped, plus more for garnish
• 8 slices fresh ginger
• 10 garlic cloves, peeled
• 3 star anise pods
• 1 cinnamon stick
• 1 whole chicken (3 to 4 lbs)
• Cooked Japanese short-grain rice, for serving

Garlic chives, for garnish

• Ginger scallion oil: 1 cup peanut oil, 1 cup minced scallion, 3 tbsp grated ginger, 1 tsp salt
• Soy and ginger sauce: 4 tbsp grated ginger, 1 cup minced scallions, 3 tbsp minced cilantro, 1/2 cup soy sauce, 1 tbsp brown sugar, 1 tsp yuzu kosho
• Hot sesame oil sauce: 2 tbsp grated garlic, 4 tbsp grated ginger, 1 tsp ground black pepper, 1 tbsp ground Sichuan peppercorns, 2 dried hot chiles (crushed), 1/2 cup toasted sesame oil

Directions

1. In a large pot, combine the stock, scallions, ginger, garlic, star anise and cinnamon.
2. Truss the chicken, lower it into the pot, and slowly bring to a boil. Boil 5 to 8 minutes, then cover and turn off the heat.
3. Let the chicken rest in the hot liquid for 90 minutes to finish cooking gently while you make the rice and sauces.
4. For the ginger scallion oil: combine scallion, ginger and salt in a bowl; heat the peanut oil to 275F and pour it over; cool and refrigerate.
5. For the soy and ginger sauce: stir all ingredients together and let sit 1 hour.
6. For the hot sesame oil sauce: combine all ingredients except the oil in a bowl; heat the sesame oil to 250F and pour it over; cool.
7. Skim the rendered fat off the stock and drizzle it over the rice. Divide rice among 4 plates, top with carved chicken, garnish with garlic chives and scallions, and serve with the three sauces.

Notes

Andrew Zimmern’s version of Hainanese chicken rice, a dish he says has a cult following for its simple technique and complex flavor.