Hainanese-Style Roasted Chicken & Rice

🥘 Ingredients

• garlic powder
  1 tsp
• ginger
  2 tbsp
• half chicken
  1 pieces
• jasmine rice
  1 c
• lime
  1 pieces
• mini cucumber
  1 pieces
• scallions
  2 pieces
• sweet soy glaze
  3 tbsp
• sweet thai chili sauce
  2 tbsp

🍳 Cookware

• small bowl
• baking sheet
• small pan
• second small bowl
• small pot
• third small bowl
• fourth small bowl

1. 

   1

   Preheat oven to 425°F. In a small bowl , combine garlic powder and salt. Pat half chicken dry with paper towel; place on a baking sheet . Drizzle with oil and rub all over, including undersides. Season generously with the garlic salt mixture.

   garlic powder: 1 tsp, half chicken: 1 pieces
2. 

   2

   Roast chicken on middle rack until browned and cooked through ⏱️ 40 minutes . Meanwhile, wash and dry produce. Peel and finely mince ginger . Trim and thinly slice scallions , separating whites from greens; roughly chop whites.

   ginger: 2 tbsp, scallions: 2 pieces
3. 

   3

   In a small pan , combine ginger, scallion whites, and 1 1⁄2 TBSP oil; season with salt. Heat over high heat, stirring occasionally, until bubbling rapidly ⏱️ 30 seconds . Continue cooking, stirring frequently, until fragrant and scallions are bright green ⏱️ 30 seconds . Remove from heat and transfer to a second small bowl . Set aside to cool, stirring occasionally. Taste and season with additional salt if desired.
4. 

   4

   Once chicken is done, transfer to a plate. Carefully pour chicken drippings from baking sheet into a small pot . Return chicken to sheet. Heat pot with drippings over medium-high heat. Add jasmine rice ; cook, stirring constantly, until grains are coated and mixture is fragrant ⏱️ 30 seconds . Add 1 1⁄4 cups water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
5. 

   5

   When rice has 10 minutes remaining, brush 1 TBSP sweet soy glaze all over skin side of chicken. Return chicken to middle rack and roast until glazed ⏱️ 5 minutes .

   sweet soy glaze: 3 tbsp
6. 

   6

   Quarter lime . Slice mini cucumber into 1⁄4-inch-thick rounds. In a third small bowl , combine sweet thai chili sauce and juice from one lime wedge. Place remaining sweet soy glaze in a fourth small bowl . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   lime: 1 pieces, mini cucumber: 1 pieces, sweet thai chili sauce: 2 tbsp
7. 

   7

   Fluff rice with a fork; taste and season with salt if desired. Place rice in a serving bowl and garnish with scallion greens. Place chicken and cucumber on a serving plate. Serve family style with sweet soy sauce, sweet chili lime sauce, ginger scallion sauce, and remaining lime wedges on the side.