Must-Try Hainanese Chicken Rice
In this must-try Hainanese dish, which is topped with soy sauce and dipping sauces, the rice is cooked with fresh chicken broth to give it amazing flavor.
Chicken should have all extra fat removed; keep the fat.
Put chicken and spring onions here.
One inch of ginger and three crushed garlic cloves in a big pot.
Add just enough water to cover with.
An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C) after about an hour of simmering.
During this time, skim any scum from the surface.
With the broth still in the pot, remove the chicken.
Chicken should be salted.
Place on a serving plate after being chopped into pieces.
Mix soy sauce.
In a small bowl, combine 3 tablespoons of the reserved chicken broth with 1 1/2 tablespoons of sugar, garlic oil, and sesame oil.
Pour over the chicken pieces.