Drunk on Hainanese Chicken Rice

Over the past year or so, i've kind of learnt how to make a pretty mean Hainanese Chicken Rice. I never shared the recipe because I tell myself that I'll first need to take a picture of the full meal in its glory before I post the recipe, it never happens. We always just dig right in when the rice is steaming hot.

Anyway, i'm not going to wait any longer. Here's the recipe. I promise you it's good.

Ingredients:
1 whole Chicken (三黄鸡 or Sakura Chicken in Singapore is more suitable for poaching)
Cloves of Garlic
Spring Onion
Ginger
4 cups of rice
Pandan leaves
Cucumber (sliced)
Salt
Soy Sauce
Sesame Oil
Some whisky or brandy

For Chili sauce:
Ginger
Garlic
Red Chili
Small chili paid
Sugar
Salt
Lime

Chili sauce:

1. Blanch 2 portions of red chili, 1 portion of garlic, 1 portion of ginger, and some small chili paid.
2. Blend everything together and add sugar, salt and lime to taste. 
3. If you think there is no kick, throw in a couple more RAW garlic in the blender. 
4. You can make the chili in advance and freeze them for future meals.

Chicken:

1. Rub the chicken skin with a lot of salt, don't worry about using too much because we are just exfoliating the skin. Wash chicken down and you'll get nice smooth skin.
2. Stuff the chicken with peeled garlic, chopped spring onions and slices of ginger.
3. Bring a large pot of water to a boil, water level just enough to submerge the whole chicken. 
4. Put the chicken breast down into the boiling pot of water, turn to medium-low heat. Leave the pot open and boil for 3-4mins. Then cover, and turn off the fire. Wait for 20 minutes. 
5. Repeat step 4, but flip the chicken first. In the meantime, prepare an ice water bath. 
6. Once step 5 is done, test if the chicken is cooked. Stick it with a chopstick, if it pokes through easily chicken is cooked. 
7. Take out chicken and plunge into ice bath. 
8. DO NOT THROW THE chicken stock. Add some salt to taste.
9. Prepare a bed of cucumber slices.
10. Slice the chicken and place on cucumber slices. (youtube if you do not know how to debone the chicken)
11. Prepare a mixture of 1 part soy sauce, 1 part sesame oil, and a dash of brandy or whisky. 

Rice:

1. Prepare about 1/4 cup ginger juice. Chop up a clove of garlic.
2. In a wok, add a bit of cooking oil and some butter. Stirfry garlic, ginger juice and pandan leave. 
3. Add rice (wash it first!).
4. Fry until fragrant, if too dry add a few spatulas of chicken stock. 
5. Put rice into rice cooker, fill the rice cooker with more chicken stock. Use more of the chicken fat floating on top of the soup so the rice will be tastier. You should use a little less water than when cooking normal rice because you've already fried the rice before and added some water then.

Before serving:

1. Add a spatula of hot chicken stock into the chili sauce and mix. It's supposed to be a bit watery.
2. Also add a few spatulas of hot chicken stock into the soy sauce mixture on step 11. And pour over chicken. 
3. Serve with chicken rice. 

Optional ginger sauce:

1. Ground ginger
2. Ground garlic
3. Ground spring onions
4. Sesame oil
5. Pour hot soup before serving. 

Anyway here's a funny pic of us 3 after a delish chicken rice meal. I went a little crazy on the whiskey and Mountain Boy was a little tipsy after so we all end up giggling and doing silly things.