Singaporean Hainanese Chicken Rice with Chili and Ginger Sauce

Rinse the whole chicken thoroughly. In a large pot, combine 6 cups of water, 2 inches of sliced ginger, 2 smashed garlic cloves, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium-low, add the chicken, and simmer for 30 minutes. Turn off the heat, cover the pot, and let the chicken steep in the hot broth for 20 minutes.

While the chicken steeps, prepare the rice. Rinse 2 cups of jasmine rice until the water runs clear. In a medium saucepan, heat 1 tablespoon of sesame oil over medium heat. Add the rinsed rice and stir-fry for 2 minutes until lightly toasted. Add 3 cups of the reserved chicken broth (from poaching the chicken) to the rice, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the liquid is absorbed and the rice is tender.

For the ginger sauce, combine 1/4 cup finely grated fresh ginger with 1/2 teaspoon salt. Heat 2 tablespoons of peanut oil in a small saucepan over medium-high heat until shimmering, then carefully pour the hot oil over the ginger mixture. Stir well.

For the chili sauce, combine 1/4 cup finely chopped red chilies, 2 minced garlic cloves, 1 tablespoon lime juice, and 1/2 teaspoon salt. Mix thoroughly.

Once the chicken is steeped, remove it from the broth and immediately plunge it into an ice bath for 5 minutes to stop the cooking process and ensure tender skin. Drain and pat dry. Brush the chicken with 1 tablespoon of sesame oil and 1 tablespoon of soy sauce for flavor and sheen.

Carve the chicken into serving pieces. Serve the carved chicken alongside the fragrant chicken rice, with the ginger sauce and chili sauce for dipping. Garnish with fresh cucumber slices and cilantro, if desired.