Hainanese Chicken with Ginger Rice

Chicken: Wash the chicken inside and out under cold water. Stuff the cavity with the ginger, spring onions, coriander and lime. Place in a deep saucepan and cover completely with cold water. Add the salt and bring to just below boiling point then reduce the heat to low and poach very gently for 30 minutes. Ensure the water does not boil. Remove from the heat, cover and leave for 30 minutes. Lift the chicken out of the stock and place in a dish, covering loosely to keep warm. Reserve the stock.

Rice: Wash the rice in cold water then drain well. Heat both oils in a medium sauté pan and cook the ginger and garlic for 1 minute. Add the rice, the reserved chicken broth and salt and bring to the boil. Give a final stir then cover and reduce the heat to low. Cook for 20 minutes without lifting the lid. Remove from the heat and let sit for 10 minutes.

To serve: Rub the chicken all over with a little sesame oil, carve and place on a platter with the cucumber. Scatter with sesame seeds and spring onions and serve with the hot rice, chilli sauce and dark soy sauce. Reheat the remaining cooking broth and serve in small bowls to drink with the meal.