Hainan Chicken

Chicken stock+chicken

1. Liberally rub salt onto chicken and rinse.
2. Debone chicken and place bones in simmering water with aromatics.
3. Simmer broth for 1 hour
4. Season and sousvide chicken at 149 degrees Fahrenheit for 1 hour with aromatics. If you do not have a sousvide, poach chicken in broth(10 to 13 min).
5. Brush sesame oil on chicken.

Rice

1. Fry chicken skin in neutral oil until browned.
2. Remove chicken skin and chop.
3. Sauté aromatics until translucent and add chicken skin and washed rice.
4. Fry rice until translucent.
5. Cook rice with broth and pandan in rice cooker.

Ginger Scallion Oil

1. In a mortar and pestle, pound ingredients and pour hot oil.

Soy Sauce

1. Combine ingredients.

Chili Sauce

1. In a mortar and pestle, pound ingredients and pour hot oil, broth, and calmansi juice.

Serve with sliced cucumber and tomatoes.