Name: Hainanese Chicken Rice
Cook time: 35 min
Total time: 2 hrs
Yield: Makes 6 servings
Ingredients: 1 (3- to 3 1/2-lb) chicken; 3 teaspoons salt; 4 qt water; 4 (1/8-inch-thick) slices fresh ginger, smashed; 6 (3- to 3 1/2-inch-long) fresh hot red Thai chiles or serrano chiles, chopped; 1 shallot, chopped; 2 tablespoons chopped peeled fresh ginger; 2 medium garlic cloves, chopped; 1/2 teaspoon salt; 1/3 cup fresh lime juice; 2 cups jasmine rice; 4 shallots, thinly sliced; 2 large garlic cloves, minced; 1 English cucumber; 1 tablespoon soy sauce; 2 teaspoons Asian sesame oil; 1 bunch or 1 (4-oz) bag watercress, coarse stems discarded; Special equipment: a mini food processor and a U-shaped vegetable peeler; 1 U-shaped vegetable peeler; Garnish: fresh cilantro leaves or sprigs

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This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

Cooks' note:

· Chicken and broth may be prepared 1 day ahead and chilled, covered. Bring chicken to room temperature before proceeding.

Recipe notes

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