[China] How to cook Hainanese chicken rice

Ingredients

• 1.5 kg whole chicken
• 1 clove garlic, bashed
• 3 cm piece of ginger, sliced and bashed
• 5 spring onions, knotted together
• 2 tbsp shaoxing rice wine
• 2 tbsp light soy
• 1 tsp sesame oil
• 1 tsp salt
• 1 tbsp light soy
• 3 tsp sesame oil

• 2 tbsp vegetable or peanut oil
• 2 cloves garlic, peeled, finely chopped
• 2 slices ginger, 5 mm thick, bashed
• 3 cups (600 g) jasmine rice, washed, drained in a sieve
• 1 tsp salt
• 1 pandan leaf, fresh or frozen
• 4 ½ cups chicken stock, from poaching chicken

• 3-4 long red chillies, roughly sliced
• 3 cloves garlic, peeled, roughly sliced
• ⅓ cup (80 ml) white vinegar
• ⅓ cup (80 g) caster sugar
• ½ tsp salt

• 8 stalks spring onions, finely sliced
• 1x 6-7-cm piece ginger, peeled, finely grated
• 2 tsp salt
• ⅓ cup (80 ml) vegetable or peanut oil
• sliced cucumber
• 1 spring onion, finely sliced
• 1 tbspdeep-fried shallots
• ¼ cup(60 ml) kecap minas

Directions