Aromatic Hainanese Chicken with Zesty Ginger-Scallion Oil

Rub the chicken legs with coarse salt and rinse thoroughly to ensure clean skin.

Poach the chicken in a pot of water with sliced ginger and a pinch of salt for 20 minutes, then turn off the heat and let it steep covered for another 15 minutes.

Remove chicken and immediately submerge it in an ice bath to firm up the skin.

In a pan, sauté minced garlic and shallots in a teaspoon of chicken fat rendered from the poaching liquid.

Add rinsed jasmine rice to the pan, stirring to coat every grain with fat.

Transfer rice to a cooker, adding the poaching broth instead of water for extra depth.

Prepare the ginger-scallion sauce by mixing finely minced ginger, chopped scallions, and a pinch of salt in a heat-proof bowl.

Heat the neutral oil until smoking, then carefully pour it over the ginger-scallion mixture, stirring immediately to release aromatics.

Slice the chicken into bite-sized pieces and arrange over the cooked, fragrant rice.

Drizzle a mix of light soy sauce and sesame oil over the chicken and serve with the ginger sauce on the side.