1. Poach the Chicken:

• Prepare the chicken: Rinse the chicken and remove any leftover feathers. Rub the chicken with salt, then rinse it again.
• Poach the chicken: In a large pot, add enough water to fully submerge the chicken (about 3-4 liters). Add the smashed lemongrass, ginger, and garlic cloves to the pot. Bring the water to a boil, then reduce the heat to a simmer.
• Gently lower the chicken into the pot. Let the chicken simmer for about 40-45 minutes, until the chicken is fully cooked (the internal temperature should reach 75°C/165°F). During the poaching process, skim any impurities from the surface of the water.
• Finish the chicken: Once the chicken is cooked, carefully remove it from the pot and set it aside to rest for 10-15 minutes. Strain the poaching liquid to remove the ginger, garlic, and lemongrass, reserving the clear broth for cooking the rice.
• After resting, rub the chicken with a bit of sesame oil and garnish with cilantro. Set aside.

2. Cook the Rice:

• Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear. Drain well.
• Infuse the rice with flavor: In a medium pot, heat the chicken fat (or vegetable oil) over medium heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
• Cook the rice: Add the rinsed rice to the pot and stir to coat the rice with the aromatic oil. Pour in 2 cups of the strained chicken broth, add salt, and bring it to a gentle simmer. Cover the pot and cook the rice on low heat for about 15-20 minutes, until the rice is tender and the liquid is absorbed. Once cooked, fluff the rice with a fork and cover it to keep warm.

3. Prepare the Dipping Sauces:

• Chili Sauce: In a blender or mortar and pestle, blend or pound the red chilies, garlic, and ginger into a smooth paste. Add lime juice, sugar, salt, and 2 tablespoons of chicken broth. Adjust the seasoning as needed.
• Ginger-Scallion Sauce: In a small saucepan, heat the vegetable oil over medium heat. Add the minced ginger and cook for 1-2 minutes until fragrant. Add the chopped scallions, salt, and 1 tablespoon of chicken broth, cooking for another 30 seconds. Remove from heat.
• Dark Soy Sauce: Mix the light soy sauce, dark soy sauce, and sugar in a small bowl until the sugar dissolves. This will be drizzled over the chicken just before serving.

4. Assemble and Serve:

• Carve the chicken: Once the chicken has rested, carve it into serving pieces, keeping the skin on for flavor and presentation. Arrange the chicken on a plate, drizzle with dark soy sauce, and garnish with cilantro.
• Serve: Serve the poached chicken with a generous portion of the flavorful rice on the side. Offer the chili sauce, ginger-scallion sauce, and dark soy sauce as condiments for dipping or drizzling. You can also serve it with cucumber slices and pickled vegetables for a refreshing side.

Tips for Perfect Hainanese Chicken Rice:

• Chicken fat: If you can’t obtain chicken fat, you can substitute with vegetable oil, though chicken fat adds a richer flavor to the rice.
• Poaching method: It’s essential to keep the poaching liquid at a gentle simmer to avoid toughening the chicken. Do not boil the chicken vigorously.
• Rice: The rice is crucial to the dish, as it’s cooked in the chicken broth. If you have a rice cooker, you can use it to ensure perfectly cooked rice.
• Resting time: Letting the chicken rest after poaching helps the juices redistribute, making the meat more tender and flavorful.