A local specialty from the
1 whole chicken, about 2kg
1 tsp salt
2 cloves garlic, peeled
4 slices fresh ginger, peeled
4 spring onions, trimmed
3 litres water
2 tblsp sesame oil
Sliced tomatoes for garnish
Sliced cucumbers for garnish
Coriander sprigs for garnish
400g long grain rice
2 tblsp peanut oil
5 shallots, peeled and minced
5 cloves garlic, minced
1 litre reserved stock from cooking Hainan chicken
1/2 tsp salt
Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger slightly with the flat of a knife. Tie spring onions into a knot. Place garlic, ginger, and spring onions inside the chicken cavity.
Bring the water to a boil in a pot large enough to hold the chicken.
Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should just run clear when pricked with a fork).
Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.
To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and coriander sprigs.
To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry.
Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.
Transfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer for barely 10 minutes.
Serve the chicken with the rice, with chilli and garlic oil, dark soy sauce and chilli sauce, and a bowl of the remaining broth finished with a little chopped coriander.