Hainanese Chicken Rice (Rice Cooker Method)

Ingredients

• 1 whole chicken (about 1.5–1.8 kg), rinsed and patted dry
• 2 tsp fine salt (for rubbing chicken)
• 4 slices ginger, smashed
• 4 cloves garlic, smashed
• 2 stalks spring onion, tied into a knot
• 2–3 pandan leaves, lightly bruised (optional, for rice)
• 600 g jasmine rice, rinsed until water runs clear
• 1 tbsp vegetable oil or chicken fat
• 6 cloves garlic, minced (for rice)
• 2 tbsp fresh ginger, finely grated (for rice)
• 900 ml chicken stock (from poaching or store-bought), hot
• 1 tsp chicken bouillon powder or 1 cube (optional, to boost stock)
• 1 cucumber, thinly sliced for serving
• For chilli sauce: 6 red chillies (adjust), 3 cloves garlic, 1 tsp sugar, 1 tbsp lime juice, 1 tsp rice vinegar, pinch of salt, 1 tbsp chicken stock
• For ginger-scallion oil: 3 tbsp neutral oil, 3 tbsp finely minced ginger, 3 tbsp finely chopped spring onions, pinch of salt
• 2 tbsp light soy sauce + 1 tsp sesame oil (to drizzle)
• Fresh coriander leaves for garnish
• Salt and white pepper to taste
• Optional: dark soy sauce for drizzling (for colour)

Step-by-Step Method

1. Prepare the chicken: rub the whole chicken inside and out with 2 tsp fine salt and rinse. Stuff cavity with smashed ginger slices and the knotted spring onion. Tie legs together with kitchen string if desired.
2. Poach the chicken inside the rice cooker: place the chicken breast-side up in the rice cooker pot. Add enough water to reach about halfway up the chicken (roughly 1.2–1.4 litres). Set rice cooker to the 'Cook' cycle and let it come to a gentle simmer; once it clicks to 'Warm', leave on 'Warm' for 20 minutes. (Alternate: poach on the stove for 30–35 minutes).
3. Make the rice aromatics while chicken cooks: in a small pan, heat 1 tbsp oil over medium heat. Fry 6 cloves minced garlic and 2 tbsp grated ginger until fragrant and lightly golden — about 1–2 minutes. Be careful not to burn the garlic.
4. Rinse and drain 600 g jasmine rice and place into the rice cooker pot (or a clean rice cooker bowl if your model requires it). Add the fried aromatics and bruised pandan leaves.
5. Strain the poaching liquid (reserve for soup). Measure 900 ml of the hot chicken stock and pour it over the rice in the rice cooker. Stir gently once, then place the cooked/partially cooked chicken on top of the rice (breast-side up) and close the lid.
6. Cook the rice: set the rice cooker to the normal 'Cook' cycle. The rice will cook in the chicken-infused stock and the chicken will finish cooking from the steam and heat; this usually takes one cycle (~20–30 minutes depending on your cooker).
7. Rest the chicken: when the rice cooker switches to 'Warm', allow the chicken to rest in the closed cooker for another 15 minutes. This helps the juices redistribute and yields silky meat.
8. Prepare the sauces: blitz red chillies, garlic, sugar, lime juice, a splash of chicken stock and a pinch of salt in a blender for the chilli sauce. For ginger-scallion oil, heat the oil until shimmering and pour over minced ginger and spring onion; season with salt and mix.
9. Carve the chicken: remove chicken, chop into serving pieces and brush the skin with a little sesame oil and light soy. Fluff the rice with a fork, removing pandan and any large garlic pieces that have browned too much.
10. Serve immediately: plate fragrant rice, top with sliced chicken, garnish with cucumber and coriander. Serve with bowls of chilli sauce, ginger-scallion oil and a little dark soy for drizzling. Finish with a bowl of clear soup made from the reserved poaching liquid, seasoned with a pinch of salt and white pepper.
11. Taste and adjust: like at a zi char stall, taste the sauces and rice and adjust with extra light soy, sugar or lime for balance before serving to guests.