Whole chicken poached Hainanese style served with spring onion, ginger and a spicy chilli sauce
Rub salt all over skin of chicken, to remove any impurities and tighten the skin. Rinse lightly with water and pat dry with paper towel. Cut off coriander roots, pick leaves and reserve for later.
Roughly bash ginger and spring onion. Rub sesame oil inside and outside of chicken and fill cavity with the coriander roots, ginger and spring onion.
Place chicken breast side down in a large pan. Fill pan with just enough water to cover the chicken, add rice wine and soy sauce. Bring to boil and allow to simmer gently for 1-1.5 hours until the chicken is cooked through, when piercing in-between the leg and thigh, the juices should run clear.
Carefully pick up chicken and plunge into ice cold water to allow to cool. This will tighten the skin.
Whilst the chicken is cooling.
Wash Rice and soak in water for 10- 15 mins, then drain.
Grate ginger, garlic and sweat with oil until translucent. Add drained rice and stir to gently mix.
Cover rice with chicken broth in ratio 1:1 with rice.
Cover and bring to boil over medium heat.
Allow to simmer until all liquid has been absorbed, then pour over sesame oil, allow rice to stand and steam until needed.
Peel the garlic, roughly chop. Deseed large chillis and roughly chop. Squeeze lime juice. Put all this into a food processor and blend to a paste, adding some of the chicken broth to adjust to a coating consistency. Season to taste with soy sauce.
Peel the ginger and finely chop. Slice the spring onions into inch long pieces. Heat a drop of the groundnut oil in a frying pan and saute the ginger and spring onion for 2 minutes until softened, add a ladle of the chicken broth and reduce to a glaze. Season to taste with soy sauce.
Serve the sauce and spring onions alongside the poached chicken and broth.
«Traditionally the chicken is eaten at room temperature with some hot rice or noodles, the broth and garnishes alongside. Try making your own rice noodles and cooking them in the broth!»