Singapore-Style Hainan Poached Chicken Rice with Sauces (6 Servings)

Do not wash the 1.5kg dressed chicken. Pat dry with paper towels, reserve cavity fat and lightly rub its skin with 1 tbsp salt.

Bring 2.8–3.3L water, 4–5 ginger slices and two scallions to a boil in a large pot; carefully lower in the chicken.

When it returns to a boil, reduce to a very gentle covered simmer for about 30–40 minutes. Cooking may take longer by size; verify at least 74°C in the thickest thigh without touching bone.

Only after the chicken reaches 74°C, immerse it in a large ice bath about 15 minutes, drain, and refrigerate if not serving promptly. Keep the stock simmering.

Rinse and drain 3 US cups jasmine rice. Heat up to 57g reserved chicken fat with 1 tsp oil until about 1 tbsp fat renders; briefly fry four minced garlic cloves, then stir in the rice for 2 minutes.

Add 2 tsp salt. For stovetop rice, add 960ml hot chicken stock, soak 20 minutes, bring to a boil then cover and simmer gently about 15 minutes. For rice cooker, add stock to its 4-cup line and use the normal cycle.

Finely mince the 10cm ginger and two garlic cloves. Fry gently in 3 tbsp oil until fragrant, then season with a pinch of salt for ginger-garlic sauce.

In a small saucepan dissolve 2 1/2 tbsp sugar in 60ml water over heat, then stir in 60ml dark soy sauce to make sweet soy.

Pulse 3 red chilies, 4cm ginger and 2 garlic cloves. Mix with 1/4 tsp sesame oil, 1/2 tsp salt, 1/4 tsp sugar, 1 tbsp lime juice and 1/2 tsp rice vinegar; thin with up to 2 tbsp hot chicken stock.

Using clean utensils, carve the fully cooked chicken into six portions and serve with freshly cooked rice and the three sauces. Never leave perishable food at room temperature longer than 2 hours.

Divide leftover chicken, rice and sauces into shallow containers and refrigerate promptly within 2 hours. This recipe adopts a conservative 24-hour limit for chicken and rice; reheat thoroughly to 74°C.