Hainanese Chicken Rice

Prepare a large pot of water for poaching the chicken.

Peel and slice the ginger and garlic.

Wash and rinse the jasmine rice under cold water.

Chop the cucumber into thin slices.

Prepare a serving plate with coriander leaves.

Add the whole chicken to the pot of water and season with salt, ginger, and garlic.

Bring the water to a boil, then reduce to a simmer and cook the chicken for about 30-40 minutes until fully cooked.

Remove the chicken from the pot and let it cool, reserving the broth.

In a separate pot, add the rinsed jasmine rice and 400ml of the reserved chicken broth.

Cook the rice according to package instructions, usually around 15-20 minutes.

While the rice is cooking, mix soy sauce and sesame oil in a small bowl for the dipping sauce.

Once the chicken is cool, chop it into serving pieces.

Serve the chicken on a plate alongside the rice, cucumber slices, and dipping sauce.