Hainanese chicken rice

Preparing the chicken:

1. 1Peel the ginger and cut it into slices 5 mm thick.
2. 2Generously rub the chicken skin with salt and salt inside the chicken cavity.
3. 3Remove the excess chicken skin and set it aside.
4. 4Place the ginger slices and spring onions inside the chicken.
5. 5Place the chicken in a large saucepan and add the water.
6. 6Heat until boiling, then cover and simmer for 30 minutes.
7. 7Place the chicken in ice water for 5 minutes.
8. 8Dry the chicken with paper towel.
9. 9Pour on the sesame oil and rub it over the entire surface of the chicken.

Preparing the rice:

1. 10Finely chop the garlic and ginger.
2. 11Cut the excess chicken skin into small pieces.
3. 12Rinse the rice in cold water several times until the water runs clear. Drain the rice.
4. 13In a large saucepan, pour in the oil and the chicken skin.
5. 14Add the chopped garlic, chopped ginger, and salt.
6. 15Set aside about a quarter of the mixture in a bowl.
7. 16Add the raw rice and mix.
8. 17Place the rice in a rice cooker and add 480 ml of the chicken cooking stock.
9. 18Cook the rice.

Preparing the sauces:

1. 19Finely chop the garlic and ginger.

For the chili sauce:

1. 20In a container, pour in the sambal, sriracha sauce, chopped garlic, sugar, chopped ginger, 1 tablespoon of lime juice, and the chicken stock.
2. 21Mix.

For the ginger-garlic sauce:

1. 22In a second container, pour in the chopped ginger, chopped garlic, salt, oil, and rice vinegar.
2. 23Mix.

For the soy sauce:

1. 24In a third container, pour in the fried garlic and ginger mixture, the oyster sauce, the soy sauce, and the chicken stock.
2. 25Mix.

To serve:

1. 26Thinly slice the cucumbers. Finely chop the cilantro.
2. 27Carve the chicken. Serve with the rice, raw cucumber slices, and the sauces.