Hainanese Chicken Rice (Khao Man Gai)

Ingredients

• 1/2 chicken
• 2 cups jasmine rice
• 3 ginger slices
• 5 garlic cloves
• chicken/veg oil
• dip: fermented soybean, ginger, garlic, chili, vinegar, sugar, soy

Method

• Poach chicken with ginger, garlic and salt until cooked; plunge into cold water for taut skin
• Fry garlic in oil, toast the rice, then cook it in the chicken stock
• Make the dip: pound ginger-garlic-chili, mix with soybean, vinegar, sugar, soy
• Slice chicken over rice, spoon on the dip; serve with soup and cucumber

How to Choose

Choose fresh chicken with taut, pale-yellow skin and no smell; thigh is juicier than breast · pretty, fragrant jasmine rice cooks up fluffy.

Chef's Secret

Secret: shock the poached chicken in cold water for bouncy skin and juicy meat; cook the rice in the chicken stock with fried garlic for rich aroma.

Fresh chicken + jasmine rice + dip ingredients full set at Fresh Market Online.