Poached Chicken rice (白斩鸡饭)

Instructions: 

1. Clean the chicken by rubbing some salt all over it and inside the cavity. Rinse and set aside. Rub a tsp of salt lightly on chicken and inside cavity.  Then stuff some garlic, spring onion, some ginger into cavity. 
2. Boil about half pot of water. Add garlic, ginger, spring onion, coriander stalk with stem , Shaoxing wine into pot. Bring it to a boil. Hold chicken by the neck and dip into the boiling water up and down many times before submerging it in water. 
3. When the water starts to bubble and simmer, lower heat and cover to simmer chicken for around 20 min, depending on how big the chicken is. 
4. Off the fire after 20min and cover the lid and let the chicken stay for around 20 to 25 minutes. 
5. Transfer the chicken out and soak it with iced bath. Turn over several times or until the chicken is cooled down. Remove and Drizzle some sesame oil on chicken. Chop chicken into pieces when it is completely cooled down.  

Sauce: 

• Use 1 cup of chicken stock from poaching chicken , add light soya sauce, oyster sauce and sesame oil, mix well. 
• Use a small saucepan to lightly boil it and pour over chopped chicken. (I didn't measure so pls adjust accordingly to your taste). 
• Drizzle a tbsp of garlic oil over chicken and topped with crispy fried garlic and coriander. 

Chicken rice: 

• I cooked 2.5 cups of jasmine rice. Add 2.5 cups of chicken stock from poaching chicken to the rice. Add 5 slices of ginger , 8 cloves of garlic (smashed), 4 Pandan leaves (washed n tie in a knot) and 1 tbsp of salt. Add also about 2.5 tbsps of chicken oil to rice (by rendering chicken oil from chicken skin, it’ll makes the rice smells heavenly!) If you don’t have chicken oil, can also use garlic or shallot infused oil to fragrant rice or you can leave it as it is. 
• On rice cooker to cook as normal. When rice is cooked, wait for 5 mins before opening up to fluff the rice. 

Note: Alternatively, you can use a packet of Prima hainanese chicken rice mix, mix well with rice, if you find it troublesome to prepare the fragrant oil.