Hainanese Chicken Rice Recipe (Malaysia and Singapore)
Begin by salting both inside and outside of the chicken to remove any loose skin that may be present on its outside. Next, wash and thoroughly dry it with paper towels for best results.
Add water, ginger, scallions and chicken to a large stockpot. Bring to a boil over high heat then reduce the flame and simmer. Cover and cook until chicken is tender but still firm to touch - about 30 minutes.
Flip the chicken over, breast side down, and cook for another 15 minutes or until its internal temperature reaches 165 F. Remove from pot with reserved poaching liquid, and transfer to a bowl of cold water containing ice cubes.
Drain the chicken, reserving any extra broth. Rinse under running water then pat it dry with paper towels before applying sesame oil all over to keep it moist and soft.
Cut up the chicken Chinese-style, using a cleaver to split the meat down the middle through its breastplate and backbone. Remove both legs and wings, then slice into thick slices.
