Singapore-Style Hainanese Chicken Rice, Made with a Slow Cooker

Prepare the chicken and aromatics

Trim the fat from the chicken cavity and reserve it for the rice. Pat the fully thawed bird dry without rinsing it. Put the sliced ginger, four large-cut scallions, crushed garlic and optional wings or carcass pieces in the slow cooker, then place the chicken breast-side down on top.

Fill and start the slow cooker

Add the water or unsalted stock and the 8 g salt. Aim for liquid at least halfway up the chicken, adding water if necessary, while following the appliance's minimum and maximum fill guidance. The lid must close freely. Start cooking immediately on HIGH for 1 hour, then turn to LOW.

Check the chicken temperature

Begin checking after 3 hours of total chicken cooking. Expect roughly 3½–5 hours, but remove the bird as soon as a thermometer registers at least 165°F (74°C) in the thickest breast and innermost thigh and wing, without touching bone. If using extra wings or carcass pieces, check their attached meat too. Keep the lid on between checks.

Prepare the rice

While the chicken cooks, rinse the rice until the water is much clearer and drain thoroughly.

Prepare the ginger sauce

For the ginger sauce, put the grated ginger, small minced garlic clove, two finely chopped scallions and ¼ tsp salt in a heatproof bowl. Heat the 3 tbsp neutral oil until hot but not smoking, carefully pour it over the aromatics and stir. Cool briefly, cover and refrigerate until serving.

Cool and drain the chicken

Lift the cooked chicken carefully into a clean ice-and-cold-water bath for 10 minutes, then drain thoroughly and brush with the 1 tsp sesame oil reserved for the chicken. If the rice isn't ready, refrigerate the chicken while you finish the meal.

Strain and allocate the stock

Strain the cooking liquid and skim off excess surface fat. Reserve 550–600 ml stock for the rice, 3 tbsp for the chili sauce and 2 tbsp for the dressing; keep the remainder for four small bowls of broth. If necessary, add water to the broth portion. Taste before adding more salt, and keep the rice stock hot.

Fry the fragrant rice

Render the reserved cavity fat gently in a pan, then remove the solid scraps. Measure 2½ tbsp liquid fat, adding neutral oil if needed. Add the minced garlic and ginger for the rice and cook for 30–45 seconds without browning. Stir in the drained rice and cook for 2 minutes, coating the grains.

Cook and rest the rice

For a rice cooker, transfer the rice mixture to its pot with the pandan leaves and start with 550 ml hot stock, adjusting to the rice manufacturer's and appliance's guidance. Cook on the normal white-rice setting and rest covered for 10 minutes. Alternatively, put the fried rice, pandan and 600 ml stock in a heavy saucepan, bring to a boil, cover and cook on the lowest heat for about 15 minutes; rest off the heat, covered, for 10 minutes. Check tenderness and add a small splash of hot reserved stock if needed, cooking briefly until absorbed. Remove the pandan and fluff the rice.

Blend the chili sauce and mix the dressing

Blend the chili-sauce ingredients with their reserved 3 tbsp stock until finely textured. Taste and adjust the chili heat, acidity or seasoning using the listed ingredients. Mix the light soy sauce, reserved 2 tbsp stock, sesame oil and sugar for the dressing until the sugar dissolves.

Carve and serve the chicken rice

Carve the chicken into bite-sized pieces, keeping as much skin intact as possible. Arrange over the sliced cucumber and spoon over a little dressing. Serve promptly with the hot rice, chili sauce, ginger sauce and sweet dark soy. Heat the remaining broth to a simmer, season to taste and serve in four small bowls with the optional sliced scallion. Add cilantro to the chicken if using.