Hainanese Steamed Chicken and Fragrant Rice

Clean the 3 lbs whole chicken thoroughly. Exfoliate the skin by rubbing the entire exterior with 1 tbsp Kosher salt, then rinse well under cold water and pat completely dry with paper towels.

Slice 2 inches of the fresh ginger and smash 3 cloves of garlic. Stuff the chicken cavity with the ginger slices, smashed garlic, and 2 stalks of scallions.

Place the stuffed chicken in a heatproof dish that fits inside a bamboo or metal steamer. Steam over vigorously boiling water for 40 to 45 minutes, or until the juices run clear when the thickest part of the thigh is pierced.

While the chicken steams, prepare the rice. Mince the remaining 2 inches of ginger and 3 cloves of garlic. Rinse 2 cups of Jasmine rice under cold water until the water runs clear, then drain well.

In a medium pot, heat 1 tbsp toasted sesame oil over medium heat. Add the minced ginger and garlic, sautéing for 1 minute until fragrant. Add the drained rice and stir to coat, toasting for 2 minutes.

Pour 2 1/2 cups chicken broth into the pot with the rice. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.

Carefully remove the steamed chicken from the steamer. Immediately brush the skin with the remaining 1 tbsp toasted sesame oil to keep it moist and give it a beautiful sheen. Let it rest for 10 minutes.

Carve the rested chicken into bite-sized pieces. Thinly slice the remaining 2 stalks of scallions for garnish. Serve the warm chicken alongside the fragrant ginger-garlic rice.