Garlic Oil Hainanese Chicken Rice

Pour cold water into a large saucepan and bring to the boil. Cut a 1cm chunk of ginger and smash it using the back of a knife. Add the smashed ginger, 2 tsp salt, the turmeric and the chicken legs to the boiling water. Put the lid on and reduce the heat to low. Cook for 30 mins. Once cooked, remove the chicken to a bowl of ice-cold water. Reserve 100ml of the cooking liquid and set aside.

Meanwhile, finely mince or blend the garlic. Divide the garlic in half and add half to a bowl of cold water. Stir well, then drain. Set the other half aside for the rice.

Finely dice the shallot and thinly slice the chilli. Add 5 tbsp vegetable oil to a small saucepan. Add the rinsed garlic, shallot and chilli to the cold oil. Turn the heat to medium-high and fry for 6-8 mins, stirring occasionally. Once the garlic and shallots have turned golden-brown, turn the heat off. Add ½ tsp salt, the sugar, 1 tsp MSG and oyster sauce. Stir to combine. Pour into a bowl and set aside.

Wash the rice in cold water, drain and repeat two more times, or until the water runs clear. Set aside.

Add a splash of vegetable oil to the same pan that you used for the garlic oil and heat on medium-high for 1 min. Add the remaining garlic and fry for 1-2 mins, or until fragrant but not brown. Add the washed rice, stir and fry for 1-2 mins. Ladle broth directly from the pot of chicken into the rice until it covers roughly 2-3cm above the rice. Put the lid on and turn the heat to high, bringing it to the boil. Once boiling, reduce the heat to its lowest setting and cook for 18 mins. Once cooked, turn the heat off, keep the lid on and set aside.

Meanwhile, finely mince or blend the spring onion and remaining ginger. Transfer to a small bowl. Add 1 tsp salt and ½ tsp MSG, then stir to combine.

Add 2 tbsp vegetable oil to a small pan set over a high heat. Leave for around 2 mins until just shy of smoking. Gently pour the hot oil over the spring onion and ginger mixture. Mix well and set aside.

Add the light soy sauce and sesame oil to the reserved cooking liquid. Stir to combine and set aside.

Slice the cucumber as finely as possible. Grab a large serving platter or plate with a rounded edge and cover with the cucumber.

Remove the chicken from the ice bath (skip this step if using boneless chicken). Lay the chicken skin-side down on a chopping board and run the knife along where the bones are. Using your thumb and index finger, push the meat away from the bone and pull the bone out (use a bit of force).

Chop the chicken into 2cm slices, skin-side up. Place the sliced chicken on top of the cucumber. Pour the reserved cooking liquid on top. Generously spoon the garlic oil on top of the chicken. Serve with the bowl of ginger sauce on the side and garnish with a large handful of coriander. Serve with a bowl of garlic rice and enjoy.