Hainanese Chicken Rice

Clean the Whole chicken thoroughly. Rub the chicken all over with 20g of Salt and 5g of White pepper. Stuff the cavity of the chicken with 100g of sliced Ginger and 50g of whole Scallion.

Bring a large pot of water to a rolling boil. Carefully lower the Whole chicken into the boiling water. Reduce heat immediately to a gentle simmer. Poach the chicken for 30-40 minutes, ensuring the water remains at a bare simmer. Once cooked, immediately transfer the chicken to an ice bath containing 500g of Ice for 10-15 minutes to stop the cooking process and ensure tender skin. Reserve 750g of the poaching liquid as Chicken broth.

While the chicken is cooling, skim any rendered Chicken fat from the surface of the poaching liquid. Set aside 50g of Chicken fat for the rice.