Malaysian Hainanese Chicken Rice Recipe

Rinse the chicken and pat dry. Place the chicken in a pot and fill with enough water to cover the chicken. Add in 2 cloves of garlic, 1 inch of ginger, 1 pandan leaf (if using) and 1 tsp of salt. Bring the water to a boil, then lower the heat and let it simmer for 30 minutes, or until the chicken is cooked through. Remove the chicken and let it cool before carving into bite-sized pieces.

Wash the rice until the water runs clear. Heat up 2 tbsp of vegetable oil in a pot and sauté the remaining garlic and ginger until fragrant. Add in the rice and stir well. Add in 2 cups of chicken stock (from poaching the chicken) and 2 pandan leaves (if using) and let it cook until the rice is fluffy and cooked through.

In a small bowl, mix together the sesame oil, soy sauce, oyster sauce, and a dash of white pepper.

Serve the chicken and rice on a plate, and garnish with cucumber slices and coriander leaves. Serve the dipping sauce on the side with a slice of lime.