Hainanese Chicken Rice with Fragrant Rice and Savory Sauce

1In a large pot, bring water to a boil and add the whole chicken. Reduce heat to a simmer and cook for about 30-40 minutes until the chicken is fully cooked. Skim off any foam that rises to the surface.

2Once cooked, remove the chicken from the pot and let it cool. Reserve the chicken broth (4 cups) for later use.

3Rub the cooled chicken with sesame oil (1 tablespoon), salt, and pepper. Set aside.

4In a separate pot, heat a tablespoon of oil over medium heat. Add minced garlic (4 cloves) and sliced ginger, sautéing until fragrant.

5Add the jasmine rice (2 cups) to the pot and stir to coat the rice with the oil and aromatics. Toast the rice for about 2-3 minutes.

6Pour in 4 cups of the reserved chicken broth (4 cups) and bring to a boil. Reduce heat to low, cover, and let it simmer for about 15-20 minutes until the rice is cooked and fluffy.

7While the rice is cooking, prepare the sauce by mixing soy sauce (¼ cup), oyster sauce (¼ cup), sugar (1 tablespoon), rice vinegar (1 tablespoon), and chili sauce in a small bowl. Adjust seasoning to taste.

8Once the rice is done, fluff it with a fork and serve it on a plate alongside the sliced chicken, garnished with cucumber (1) slices and chopped green onions.

9Drizzle the sauce over the chicken and rice before serving.