Hainanese Chicken Rice Set

subheading: For the Chicken:

1 small whole chicken ( 3 to 3 ½ pounds; 1.3 to 1.6kg), giblets removed

2 tablespoons ( 18 g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more to taste

⅛ teaspoon freshly ground white pepper

2 tablespoons (30ml) rice wine, such as Shaoxing

2 tablespoons (30ml) soy sauce

One 3-inch knob ginger, peeled and sliced (3 tablespoons; 40g)

3 medium scallions (2.5 ounces; 71g), trimmed and halved

2 pandan leaves, tied into knots, optional (see notes)

1 tablespoon (15ml) toasted sesame oil

subheading: For the Rice:

1 tablespoon minced garlic (20g; from 3 cloves)

1 tablespoon minced fresh peeled ginger (15g; from a 1 ½-inch piece)

2 cups long grain white rice (12 ½ ounces; 355g), rinsed well

subheading: For the Bok Choy:

3 tablespoons (45ml) vegetable oil

2 medium shallots (2 ¼ ounces; 64 g total), peeled and sliced into 1/16-inch-thick rings (about ½ cup)

8 ounces (227g) baby bok choy (6 small heads), washed, trimmed, and halved lengthwise

subheading: For Serving:

1 small cucumber (9 ounces; 255g), sliced (2 cups)

1 bunch fresh cilantro ( 4 ounces; 113g), stems and leaves chopped (2 cups)

Chile garlic sauce

Kecap manis (sweet soy sauce; see notes)

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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