Boil the stock with onion leaves, whole onions, a whole garlic, several slices of ginger and fish sauce. When the stock is boiling, slide in the chicken, breast side down. Adding the chicken to the stock after it boils prevents scum from forming. You will use the liquid for cooking your rice later so you want it clear and free from impurities. Lower the heat, cover the pan and poach the chicken. Then, carefully turn the chicken over and continue poaching. I had a 1.5 kg. chicken, I poached it for 20 minutes before turning it over. Then, I poached it for another 15 minutes. Make adjustments if your chicken is larger or smaller. The thing to remember is to NOT overcook the chicken.
When the chicken is done, place it in a bowl of iced water to tighten up the skin. Really give it an iced bath. Then. lift out, drain and cool.
To serve the chicken, you have to chop it first. Start with the appendages. Carefully cut the drumsticks, thighs and wings. Cut at the joint so that everything looks nice. Chop the drumsticks and thighs through the bones into two to three portions and place them on the sides of your serving platter.
Next, chop the carcass to separate the back from the breast. Chop the back part horizontally — through the bones — into several slices and arrange along the center of the platter. Finally, chop the breast. Horizontally. Through the bones. As neatly as you can manage
Serve the chicken with the rice and dipping sauces.
Hainanese Chicken printed from https://casaveneracion.com/hainanese-chicken-rice/ for personal use only. Not for republication nor distribution.