Hainanese Chicken Rice

Chicken and broth

1. Rinse the chicken (this creates a clearer broth) and place it in a large pot. Cover with water so that the chicken is submerged with at least 2 cm of water on top.
2. Add the whole spring onions (bend them or tear to fit them in the pot if required), chicken stock powder, grated ginger, garlic cloves and Shaoxing wine.
3. Cook on high heat, and once the soup comes to a boil, reduce to the lowest heat setting with the lid on, slightly ajar. Simmer for 1-1.5 hours.
4. Remove the chicken from the broth and set aside in a small bowl. Drizzle with the sesame oil and tamari (or all-purpose soy sauce). Cover it with foil to keep it warm. Allow to rest for at least 10 minutes.
5. Add the cabbage to the poaching liquid, and cook for 5-8 minutes until soft.

Rice

1. Heat the olive oil in a large skillet on medium-high heat. Add the garlic and ginger. Cook, stirring for 30 seconds until fragrant. Immediately add the rice. Cook, stirring for 1 minute.
2. Pour the contents into a rice cooker (see note 2 for the stovetop absorption method).
3. Add the chicken stock and cook as per the rice cooker instructions.

Shallot sauce

1. Combine the spring onion, salt, ginger and olive oil in a small bowl. Mix until well combined.
2. Allow to sit at room temperature for at least 10 minutes.

Chilli sauce

1. In a food processor, blend the chilli, garlic, olive oil, rice wine vinegar, salt, sugar and chicken poaching liquid until smooth.

Kecap manis

1. Add tamari (or all-purpose soy sauce) and sugar to a small pot. Bring to a gentle simmer on medium heat (see note 3 for microwave instructions).
2. Simmer for 2 minutes until the sugar dissolves and the sauce begins to thicken, the sauce will also thicken as it cools.
3. Store refrigerated for 2-3 weeks in an air-tight jar.

To serve

1. Cut chicken into quarters, and serve with the rice, sliced cucumbers, coriander, chilli sauce and shallot sauce. Drizzle the chicken and rice with kecap manis.
2. Serve the soup alongside and season to taste with remaining sesame oil and tamari (or all-purpose soy sauce).