Hainanese Chicken Rice is a popular dish in Singapore and Malaysia, but has its roots in Hainan, China.
Hainan Island is located next to Hong Kong. This braised dish has simple flavors that really let the essence of chicken shine through, and is meant to be eaten with hot sauce for dipping. This is my mom's recipe.
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Place the chicken in a large pot. Fill the pot with water to about 1 inch from the top of the chicken, nearly submerging it. If you have homemade chicken stock, you can substitute some of the water here with stock for more potent chicken flavor. Cut 1 inch off the ginger and add to the water with 1 tsp salt. Bring the water to a boil, then reduce heat to a simmer and cover. Simmer the chicken for 30 minutes.
While the chicken is simmering, fill a tea kettle with cold water and some ice cubes, and set aside a large bowl with a strainer set over it, lined with an industrial-sized coffee filter if you have one. When the chicken is done, carefully pour the broth from the pot into the bowl lined with the strainer. Then pour the ice water over the chicken into the pot, letting it sit for about 30 seconds. Pour off and discard the ice water -- you don't want to lose too much of the chicken flavor, but shocking it briefly with cold water will give the chicken a silkier texture.
Slice the remaining ginger. Rinse the rice a few times with cold water, then drain. Heat a large pot over medium heat, drizzle in the oil, then add the minced garlic. Saute for a minute until fragrant, being careful not to let it brown, then add the rice and stir for a minute more.
Add 4 cups of the chicken stock and the remaining tablespoon of salt. Bring to a boil, then scatter the ginger and the garlic cloves over the top. Cover the pot and reduce heat to a simmer. Simmer for about 20 minutes -- no lifting the lid to peek or you'll release precious steam -- or until rice is done. Discard garlic cloves and ginger.
Cut the chicken into pieces and serve with the rice. Serve cold cucumber slices, hot sauce, and soy sauce on the side.