Rinse the chicken thoroughly, removing any remaining feathers or innards. Rub the skin all over with sea salt to exfoliate and smooth it, then rinse again under cold water. This helps achieve the chicken’s signature silky texture.

Place the chicken in a large pot and add enough water to cover. Add ginger slices and spring onions, then bring to a gentle boil. Lower the heat to maintain a bare simmer. Cook for 35–40 minutes, turning the chicken once halfway through.

Prepare an ice bath in a large bowl. Once the chicken is cooked, immediately plunge it into the ice bath for 10 minutes. This stops the cooking process and tightens the skin, keeping it smooth and firm.

Remove the chicken from the ice bath and pat dry. Brush lightly with sesame oil to lock in moisture and give a glossy finish. Set aside while you prepare the rice.

In a wok or saucepan, gently heat the chicken fat until it melts and releases its aroma. If unavailable, use vegetable oil. This infused oil forms the foundation of the rice’s distinct flavour.

Add chopped garlic and ginger slices to the hot fat, sautéing until fragrant and lightly golden. This step builds depth and ensures the rice absorbs those savoury notes.

Add the rinsed jasmine rice to the pan, stirring well to coat each grain in the aromatic oil. Transfer the rice to a rice cooker, add 2½ cups of the reserved chicken broth, and cook until tender and fluffy.

For the ginger sauce, mix minced ginger with hot oil and salt. For the chilli sauce, blend chillies, garlic, lime juice, sugar, and salt until smooth. Combine soy dressing ingredients in a small bowl. Keep the sauces at room temperature for serving.

Using a sharp cleaver, cut the chicken into neat serving pieces, ensuring each portion includes both meat and skin. Arrange attractively on a serving plate alongside cucumber slices and coriander.

Spoon the fragrant rice into bowls, top with slices of chicken, and drizzle lightly with soy dressing. Serve with all three dipping sauces for a complete Hainanese experience. The contrast of tender meat, aromatic rice, and zesty condiments defines the dish’s appeal.