A delightful twist on the classic Hainanese Chicken Rice, this recipe brings out the best flavors while simplifying the process.
Rinse the rice thoroughly and let it drain in a colander.
Rinsing removes excess starch, ensuring fluffy rice.
In a large pot, bring water to a boil and add salt, ginger, garlic, and the whole chicken.
Ensure the chicken is fully submerged for even cooking.
Lower the heat and simmer the chicken for 25 minutes, then turn off the heat and let it steep for another 25 minutes.
Steeping allows the chicken to cook gently, retaining its juiciness.
Remove the chicken and immerse it in ice water for 5 minutes, then drain and cut into serving pieces.
The ice water bath locks in the chicken's moisture and firms up the skin.
Heat butter in a rice cooker or pot, add ginger and garlic, and sauté until fragrant.
Sautéing the aromatics enhances the rice's flavor.
Add the rice and stir to coat with the butter mixture, then add water and screwpine leaves.
Use the chicken broth instead of water for richer rice.
Cook the rice until done, following the rice cooker's instructions.
Let the rice rest for 5 minutes after cooking for better texture.
Blend the chili, lime juice, soy sauce, sugar, and a bit of chicken broth to make the sauce.
Adjust the sauce's spiciness by adding more or fewer chilies.
Arrange the chicken on a serving plate, garnish with cucumber slices and coriander leaves.
Presentation matters; arrange the chicken neatly for an appealing look.
Serve the chicken with the rice and sauce on the side.
Enjoy the dish warm for the best experience.
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