Hainanese Poached Chicken

Rinse the chicken thoroughly inside and out. Remove any excess fat from the cavity and neck area. Pat dry with paper towels.

If there are any remaining small feathers, singe them off over an open flame or use tweezers to remove them.

Bruise a 3-inch piece of ginger by smashing it with the side of your cleaver. Tie a few scallions together with kitchen twine or simply leave them whole.

Fill a large pot with 3 liters of water and bring it to a rolling boil over high heat. Add the bruised ginger and tied scallions.

Hold the chicken by the neck and dip it into the boiling water three times, then submerge it fully. This helps to cook the chicken evenly. Bring the water back to a boil, then reduce heat to a gentle simmer.

Cover the pot and poach the chicken for about 30-40 minutes, or until a thermometer inserted into the thickest part of the thigh reads 74°C (165°F). The exact time will depend on the size of the chicken. Turn off the heat and let the chicken rest in the poaching liquid for another 10 minutes.

Prepare an ice bath by filling a large basin or sink with ice and cold water. Alternatively, prepare a mixture of rice wine and water.

Remove the chicken from the poaching liquid and immediately plunge it into the ice bath. This stops the cooking process and helps to create a tender, succulent texture and a slightly crisp skin. Let it chill for about 30 minutes, or until completely cooled.

In a wok or small saucepan, heat about 1/4 cup of peanut oil until it's shimmering and almost smoking (about 190°C / 375°F).

In a small bowl, combine the minced ginger, chopped scallions, light soy sauce, oyster sauce, sugar, and 3 tablespoons of water. Pour the hot peanut oil over the mixture and stir well.

Pour a bit of rubbing alcohol over your cutting board and knife, then briefly flame it with a kitchen torch to sanitize.

Separate the head and neck from the body. Chop off the wings and drumettes. Cut the chicken into bite-sized pieces, serving the front and back halves separately.

Arrange the chopped chicken pieces on a serving platter. Serve immediately with the dipping sauce on the side.