I’d hop on a flight to Singapore for chicken rice alone #hainanesechickenrice 1 whole chicken ~3 lb 3 Tbsp salt to exfoliate 1 bunch green onions (separating the whites+greens) 3.5 quarts water 3 Tbsp Chicken bouillon powder 1 thumb of ginger 3 cloves garlic 1-2 Tbsp sesame oil Opt. Sweet soy sauce for serving Rice Fat trimmings of chicken 2 Tbsp minced garlic + ginger 2 cups rice 2 cups broth from chicken Scallion ginger oil Whites of the green onions 1 Tbsp minced garlic + ginger 1 tsp salt 1/4 cup neutral oil 1 Tbsp sesame oil Chili sauce 2-3 Birds Eye chilis 1 Tbsp minced garlic & ginger 1 tsp sriracha or sambal 1 tsp 1/4 tsp salt 1/4 tsp pepper Juice of 1 lime Trim the fat/extra skin off your chicken and reserve for the rice, then exfoliate the skin using the salt. Rinse well & pat dry. Slice your ginger, smash your garlic and separate the whites out of the green onions. To a stock pot, add in your chicken, aromatics, chicken bouillon and enough water to cover the chicken. Bring to a boil, then reduce the heat to medium low and cover for 30 mins. Meanwhile, add your ginger & garlic to a food processor and portion out into thirds. Save two portions for the sauces, and one for the rice. To a pot with no oil, add in your chicken trimmings. Cook until the skin is crispy and has rendered out all of its fat. Remove the pieces, then carefully add in your washed rice, garlic and ginger. Fry until lightly toasted. Take 2 cups of the broth of the chicken and add to the rice. Cook on med/high until there is no more liquid on top, then reduce the heat to low and cover for 10 minutes. Before carving your chicken, massage with sesame oil. Serve a plate with chicken (drizzled with sweet dark soy), rice, sauces, broth, cucumbers and cilantro & enjoy!