Hainanese-Style Roasted Chicken & Rice

🥘 Ingredients

• cooking oil
  1.5 tbsp
• garlic powder
  2 tsp
• ginger
  2 thumb
• half chicken
  2 unit
• jasmine rice
  1.5 c
• lime
  1 unit
• mini cucumber
  2 unit
• salt
  2 tsp
• scallions
  4 unit
• sweet soy glaze
  1 tbsp
• sweet thai chili sauce
  2 oz
• water
  1.25 c

🍳 Cookware

• small bowl
• baking
• small pan
• small pot

1. 

   1

   Adjust rack to the middle position and preheat oven to 425 degrees. In a small bowl , combine garlic powder and salt (4 tsp for 4 servings). Pat half chicken dry with paper towels and place on a baking sheet. TIP: See a feather? Simply grip the end with a paper towel and pull! Rub a large drizzle of cooking oil all over chicken, making sure to coat undersides (it’s OK if there seems like excess oil). Season all over, including undersides, with the garlic salt.

   garlic powder: 2 tsp, salt: 2 tsp, half chicken: 2 unit, cooking oil
2. 

   2

   Arrange chicken, skin side up, in the center of the sheet (for 4 servings, space chickens 5-6 inches apart). Roast on the middle rack until browned and cooked through, with a thermometer inserted into the thickest part of the thigh and breast (avoid the bone) registering 165°, after about 40 minutes. Meanwhile, wash and dry produce. Peel and mince or grate ginger and trim and thinly slice scallions , separating whites from greens; roughly chop whites.

   ginger: 2 thumb, scallions: 4 unit
3. 

   3

   In another small pan , combine the ginger, scallion whites, ⏱️ timer /2 of cooking oil , and a pinch of salt. Heat over high until bubbling, ⏱️ 45 seconds . Continue, stirring, until fragrant and the scallion whites are bright green, 30 seconds more. Transfer to a second small bowl to cool, seasoning if needed.

   cooking oil: 1.5 tbsp
4. 

   4

   Transfer drippings from the baking sheet into a small pot and return the chicken. Heat the drippings until splattering, then add jasmine rice and stir constantly until coated, scraping the bottom and sides. Add water and a big pinch of salt, then bring to a boil. Cover, reduce heat, and simmer until tender, 15-20 minutes. Keep covered off the heat until serving.

   jasmine rice: 1.5 c, water: 1.25 c
5. 

   5

   When the rice has about 10 minutes left, brush sweet soy glaze over the skin of the chicken and return it to the rack for 5 minutes.

   sweet soy glaze: 1 tbsp
6. 

   6

   Quarter the lime and slice the mini cucumber into thin rounds. In a small bowl, combine the sweet thai chili sauce with juice from one lime wedge. Place remaining sweet soy glaze in another bowl and stir in water, 1 tsp at a time, until approaching drizzling consistency.

   lime: 1 unit, mini cucumber: 2 unit, sweet thai chili sauce: 2 oz
7. 

   7

   Fluff the rice with a fork; season with salt as needed and place in a serving bowl, garnishing with scallion greens. Arrange the chicken and cucumber on a plate and serve family-style with lime wedges on the side. poultry is fully cooked when it reaches 165°.