Hainanese Chicken Rice

Rub the chicken all over and inside the cavity with the salt, then stuff the cavity with half the ginger, half the garlic and half the spring onions.

Bring the water to the boil in a large saucepan with the remaining ginger, spring onions and the pandan leaves.

Lower the chicken into the pan breast-side down so it is fully submerged, return to the boil, then reduce to the gentlest simmer.

Poach the chicken very gently, turning once, for 40 minutes until a meat thermometer inserted into the thickest part of the thigh reads at least 74°C.

Lift the chicken out and plunge it into a bowl of iced water for a few minutes to firm the skin and stop the cooking, then set aside to drain.

Skim about 3 tablespoons of golden fat from the surface of the poaching liquid and reserve; keep the rest of the liquid warm for cooking the rice.

Fry the reserved chicken fat with the remaining minced garlic in a saucepan until fragrant, then add the rinsed rice and stir for 2 minutes to coat every grain.

Add 500 ml of the reserved poaching liquid to the rice, bring to the boil, then cover and simmer over low heat for 15 minutes until the liquid is fully absorbed.

Joint and slice the cooled chicken into serving pieces, brushing the skin lightly with the sesame oil.

Arrange the chicken over the fluffed rice with the sliced cucumber, drizzle with dark soy sauce, and serve with the chicken rice chilli sauce alongside.