Hainanese Chicken Rice with Ginger Chili Sauce

Poach the chicken: In a pot, combine 1.5 liters of water, 50g sliced ginger, 4 smashed garlic cloves, 2 spring onions, and 1 teaspoon of salt. Bring to a gentle simmer, then add the chicken thighs. Poach for 15-20 minutes until cooked through. Immediately transfer chicken to an ice bath for 5 minutes, then slice. Reserve the poaching liquid (broth).

Prepare the rice: Wash the jasmine rice thoroughly. In a medium pot, skim 1 tablespoon of chicken fat from the reserved broth. Sauté 1 tablespoon minced ginger and 1 minced garlic clove until fragrant. Add the washed rice and stir for 1 minute. Pour in 300ml of the reserved chicken broth and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes, then let rest for 10 minutes off heat.

Make the ginger chili sauce: In a small bowl, combine 2 tablespoons grated ginger, 1 tablespoon minced garlic, 2 minced red bird's eye chilies, 1 tablespoon fermented soybean paste, 1 tablespoon lime juice, 1 teaspoon sugar, and 2 tablespoons of the reserved chicken broth. Mix well.

Slice the poached chicken into bite-sized pieces.

Serve: Spoon the aromatic rice onto plates, arrange the sliced chicken on top. Drizzle a little warm chicken broth over the chicken and rice. Serve immediately with the ginger chili sauce on the side, and optionally, with fresh cucumber slices and a sprinkle of chopped spring onion.