Hainanese Chicken Rice

Ingredients

• 4 lb. free-range chicken
• ½ oz. (15 g) ginger, bashed with the side of a knife
• 2 scallions, chopped
• 1 bunch watercress, leaves picked
• 1 small cucumber, sliced crossways
• Cilantro sprigs, to serve (optional)
• 6–8 long red chiles, chopped
• ¾ oz. (20 g) ginger, sliced
• 4 garlic cloves
• Juice of 2 limes
• Chicken fat from the stock, to taste (optional)
• 5 red Asian shallots, thinly sliced
• 3 garlic cloves, finely chopped
• 3 cups (1 lb. 5 oz.) jasmine rice, rinsed and drained
• 2 pandan leaves, tied into a knot
• 3½ cups (30 oz.) chicken stock
• 2 Tbsp. light soy sauce
• ½ tsp. sesame oil
• 3½ oz. chicken stock

Steps

1. Remove the pads of fat from the chicken cavity and reserve. Rub the chicken inside and out with 2 tsp. salt. Loop cotton string around and under the wings and across the breast, then set aside for 30 minutes to come to room temperature.
2. Meanwhile, to make the chile sauce, pound the ingredients except the lime juice with a mortar and pestle to a grainy paste (not too fine). Add the lime juice, season with salt and chicken fat to taste, if using, and mix well. Set aside.
3. Put the ginger, spring onions, 16 cups water and 1 tsp. salt in a large stockpot and bring to the boil. Holding the chicken by the string, lower it into the boiling stock, submerge for 60 seconds, then lift the chicken out, allowing the water to drain from the cavity. Repeat this a couple of times, bringing the stock back to the boil between each submersion. This process ensures the water circulating in the bird is hot enough for even cooking. Submerge the chicken again, bring the stock back to the boil, then reduce to a gentle simmer, cover and cook for 20 minutes.
4. Cover the pan with a lid, turn off the heat and leave the chicken for 40 minutes to finish cooking. Lift out the chicken, being careful not to break the skin. Let the stock drain from the cavity, then plunge the bird into a bath of ice water to stop cooking. Leave for 20 minutes, then remove, gently pat dry with paper towel and set aside. Reserve the chicken stock.
5. To prepare the rice, chop the reserved chicken fat and stir in a wok over medium heat until the fat renders, then discard the solids (or heat 2 Tbsp. vegetable oil in a wok). Add the shallots and fry until golden, then add the garlic and fry for a further minute. Add the rice and fry until it begins to pop. Transfer to a saucepan (or a rice cooker). Add the pandan leaves and pour in the reserved hot stock to cover the rice by ¾ inch. Increase the heat to high, bring to a simmer, then reduce heat to low, cover with a tightly fitting lid and cook until liquid is absorbed (11–12 minutes). Remove from the heat, remove lid, cover with a tea towel and leave for 5 minutes to steam dry.
6. Meanwhile, to make the dressing, combine the ingredients in a bowl. To make the soup, add the watercress to the remaining stock. Adjust the seasoning with salt and white pepper.
7. Cut up the chicken Chinese-style: Use a cleaver to split the bird down the middle through the breastplate and backbone, then remove the legs and halve them at the joint. Remove and halve the wings in the same manner. Halve the breasts lengthways and cut into thick slices. Arrange on a platter with the sliced cucumber.
8. Pour the dressing over the chicken and garnish with cilantro sprigs, if using. Serve with separate bowls of rice and watercress broth and chile sauce on the side.