The Greatest Chicken And Rice Dish To Ever Live (Hainanese Chicken Rice)

1. Start by removing any excess skin or fat  from the chicken. Place to the side.
2. Cover the chicken with a lot of kosher salt. Gently massage salt into the chicken and then rinse off completely.
3. Place the chicken into a large pot and bring to a boil. Skim out any scum that floats to the top.
4. Reduce the heat to a gentle simmer. Add in green onions, garlic cloves, and a knob of sliced ginger. Season with salt and let simmer for 30 minutes. Optionally add shiitake mushrooms.
5. While simmering, cut the excess skin and fat and place into a hot oiled medium pan set over medium.
6. Let cook, stirring often, until all the fat has rendered. Remove skin from pan and chop finely.
7. Add back to the pan and turn the heat to medium and add chopped ginger, minced shallot, and minced garlic. Season with salt and saute until softened.
8. Add washed rice to the pan and cook over medium heat for 30 seconds, stirring often. Add all the rice to a rice cooker. Don’t cook until the chicken is done simmering.
9. If chicken is ready, remove and place into an ice bath to chill (do not throw away the broth).
10. Rub the chicken down with sesame oil. Tent with foil and place to the side.
11. Add broth to the rice before cooking in a rice cooker to cook.
12. When the rice is finished, remove from the cooker, break down and slice up the chicken, plate and enjoy.

Sauces:

1. For the garlic chili, combine in a small bowl sugar, hot broth, samball, sriracha, zest and juice of lime, grated garlic, and grated ginger. Whisk to combine.
2. For the seasoned soy, combine in a small bowl soy sauce, honey, and sesame oil. Whisk to combine.
3. For garlic ginger dressing, combine in a small bowl ginger, garlic, salt, neutral tasting oil, juice of 1 lime, and rice vinegar. Whisk to combine.