This hainan chicke rice recipe uses the whole chicken that is then cut into pieces, Chinese style. Whole chicken can be substituted for bone-in chicken legs.
4cupsiced waterin a bowl to stop chicken from continuing to cook.
Instructions
Wash and clean whole chicken.
1 whole chicken
Find a saucepan that is just large enough to fit the entire chicken.
Fill the saucepan with water so that the entire chicken is submerged under the surface of the water.
2 cups water
Remove the chicken.
Pour the water into a measuring container.
For every 2 cups of water, add 1 tsp of salt into the container.
Add the salt solution back into the saucepan.
4 tsp sea salt
Add the rest of the sauce ingredients into a saucepan.
4 slices fresh ginger, 3 stalks fresh scallions
Bring the water to a boil.
Add the chicken, breast side down and bring to a full boil.
Cover, reduce to a simmer and cook for 20 minutes.
DO NOT OPEN LID. Turn off heat and allow to poach for 1 hour until internal temperature measures 160° F or 71° C or juices run clear when a knife is inserted into the thickest flesh.
Remove chicken and place in a bowl of iced water to stop cooking.