To begin, clean the chicken thoroughly, removing any excess fat (reserve for later). Rub the chicken with kosher salt inside and out to exfoliate the skin, then rinse and pat dry. Place the chicken in a large pot, add the ginger slices and green onion, and cover with water. Bring to a boil over medium heat, then reduce to a gentle simmer. Poach the chicken for 40–50 minutes, skimming any impurities that rise to the surface.

Once the chicken is cooked, remove it from the pot and immediately submerge it in an ice bath. This step ensures the chicken skin remains firm and silky. Reserve the poaching liquid for both the rice and soup. After 10 minutes, pat the chicken dry and brush with sesame oil for a glossy finish. Set aside while you prepare the rice.

For the rice, heat chicken fat or oil in a heavy bottomed pot over medium heat. Add minced garlic and ginger slices, stirring until aromatic. Add the rinsed rice and toast for 2–3 minutes, ensuring each grain is coated in the fragrant oil. This step imparts depth of flavour to the rice.

Pour 3 cups of reserved chicken stock into the rice, season with 1 tsp salt, and bring to a boil. Reduce the heat to low, cover with a tight fitting lid, and simmer for 15 minutes. Once cooked, let the rice rest for 10 minutes before fluffing with a fork.

While the rice is cooking, prepare the dipping sauces. For the chili sauce, blend the chilies, garlic, vinegar, sugar, and salt into a smooth paste. For the ginger sauce, heat the oil until shimmering and pour over the grated ginger and salt. Mix thoroughly. Combine soy sauce and sesame oil for a simple yet savoury third option.

Strain the remaining chicken stock to make a clear soup. Adjust seasoning with salt or a dash of light soy sauce. Add a few slices of green onion for freshness and a touch of warmth.

Carve the chicken into bite sized pieces, ensuring the cuts are clean and even for a professional presentation. Arrange the chicken on a platter alongside fresh cucumber slices and cilantro sprigs for garnish.

Serve the Hainanese chicken with the fragrant rice, clear soup, and dipping sauces on the side. To enhance the dining experience, encourage guests to mix the sauces to their taste and layer bites with rice, chicken, and cucumber. For an authentic touch, pair with a cup of hot jasmine tea.