HAINAN CHICKEN RICE

Steps:

• Remove the thigh skin and chop. Reserve for frying. Place thighs on bottom of stock pan with breasts on top and simmer in stock to cover. Place the lid over.
• Add the Shaoxing wine to that mixture. Leave for about an hour. Remove chicken set aside.
• To Make the Rice: in a quart pot, render the chicken skin over low to medium heat til brown and crispy. We want to use that fat we rendered for the rice. While the chicken is rendering rinse the rice 4-5 times and strain.
• Pichet's tip is using quart take out plastic containers with lids putting rice and water and giving a good shake. strain that water out and repeat until water not milky anymore.
• When chicken skin is crip, transfer onto a plate with a slotted spoon, leaving the fat in the pan. Place the pan over medium heat and sauce the ginger, garlic and scallions for 5-6 minutes, stirring occasionally so it caramelizes.
• Add drained rice and stir to coat with the chicken fat. Toasting the rice. Cover with 31/2 cups of stock. The stock should come about an 1/2 inch above the rice. If it doesn't add a little more from the poaching chicken.
• Transfer cooked rice into a bowl, scraping every bit from the bottom with a wooden spoon. Fluff and cool rice so it doesn't get mushy.
• Bone the thighs and slice the meat into slices or bit size chunks. Arrange with cucumber on the plate.
• Mix thick sweet soy sauce, chicken stock and white pepper in a small stockpot.
• Brush the chicken meat with the soy glaze.
• Garnish with cilantro and fried chicken.
• Scallion sauce infused oil: 4 scallion roots, 2 tables finely minced ginger (don't need to remove the skin), salt and white pepper. Boil some peanut oil. Pour over ingredients in a heat proof bowl.