Tinola Meets Hainan Chicken

Method

1. Exfoliate the washed chicken with coarse sea salt until it looks clean and white with no brownish bits. Cut off the parson’s nose and set it aside in the fridge. Wipe off any excess salt and season the chicken again lightly with salt and pepper, then stuff the cavity with the ginger slices, scallion ends, and kaffir lime leaves.
2. Place the chicken in a large pot and cover completely with cold water. Add the chicken bouillon cubes, Sichuan peppercorns, and fish sauce. Bring the pot up to a rolling simmer with the lid off, skimming away any foam or fat that rises to the surface, then reduce to a low simmer, cover with a lid, and cook gently for 30 minutes. Turn off the heat, (season more if need be), and leave the chicken in the covered pot so it can finish cooking through.
3. Once cooked, remove the chicken from the broth, rub it all over with sesame oil, wrap it in cling film, and let it rest while you prepare everything else.
4. To cook the rice, heat a little oil in a pan over medium heat and sauté the reserved chicken parson’s nose until the fat has rendered out, then remove it. Add the washed rice to the pan and stir until it is lightly coated in the chicken fat and oil. Pour in 2 cups of the chicken broth from the pot, bring it to a boil, then cover and simmer on low for 15 minutes. Turn off the heat and let the rice steam with the lid on for another 15 minutes.
5. Meanwhile, in a separate pot, sauté the minced ginger in neutral oil over low heat until fragrant. Add the sliced shiitake mushrooms with a pinch of salt and let them sweat down gently. Pour in some of the chicken broth and simmer for about 15 minutes, seasoning to taste with salt and white pepper, then stir in the watercress sprouts for about 30 seconds and remove from the heat. (This is inspired by Filipino Chicken Tinola, which essentially is a chicken ginger soup).
6. To make the scallion oil, place the finely sliced scallions and minced ginger in a ramekin. Heat the neutral oil until it is just starting to bubble, then pour it over the scallions and ginger so it sizzles, and finish with salt and pepper to taste.For the chilli dip, combine the sriracha, minced ginger, minced garlic, lime juice, sugar, and chicken broth, then season with salt and pepper and mix well.
7. To serve, slice the rested chicken and place it over the chicken rice, alongside sliced cucumber and halved cherry tomatoes. Serve the soup in bowls with the scallion oil and chilli dip on the side.