Hainanese Chicken Rice

Method for Part A
1. In a large pot, let 10 cups of water and ginger come to a boil over medium high heat. Trim Once water is boiling slowly add chicken legs and salt. Make sure water just covers the chicken legs.
2. Let the chicken legs boil for about 15 minutes over medium high heat. Using a ladle, gently remove as much of the "white foamy scum" from the soup.
3. Then, reduce heat to medium low and let chicken legs simmer for about 20-25 minutes or until chicken legs are cooked. To test wether the chicken is cooked, careful remove a piece of chicken, and poke the chicken (nearest to the bone). If the liquid runs clear, that means the chicken is cooked. If pink juice flows out, continue cooking.
4. Once cooked, remove from heat and place immediately in a ice water bath for about 5-10 minutes. Then, remove from ice water bath, let it drain, slice chicken thighs (bone in or out) and set aside.
5. Do not discard the chicken broth from boiling the chicken as it will be used multiple times throughout the recipe.
June's Comments: Chicken thigh will probably have a shorter cooking time then using chicken legs. Please adjust accordingly. I prefer to use chicken thighs as it has a faster cooking time and is so much easier to debone and cut into pieces. Before putting the chicken to boil, trim the extra fat and skin and put it into the boiling water. You will then remove those extra cooked fat and skin and add it to the rice for extra flavor.

Method for Part B
1. In a frying pan, heat 1 Tbsp of Sesame Oil and 1 Tbsp of Vegetable Oil over medium heat. Add chopped garlic and sauté until garlic is golden brown. Remove fried garlic and set aside. Do not wash frying pan.
2. Over medium high heat, add 2 tbsp of the fried garlic (and some garlic oil) into the same frying pan.
3. Add sliced ginger and rice and stir fry the rice for about 5 minutes.
4. Transfer "fried" rice into a rice cooker and add leftover chicken broth from Part A.
5. Add pandan leaves, a pinch (or two) of salt, 2 tsp sesame oil and turn on the rice cooker and let it work its magic.
6. The remainder of the fried garlic (and oil) will be used in Part C for the Soy Dipping Sauce to go with the chicken rice.
June's Comments: Add sufficient liquid to the rice, as how you would usually cook plain rice. Don't make the rice too al dente, though. It needs to be soft, fluffy and fragrant. I've been using the pressure cooker to make my rice, and do not use as much liquid. Adding the extra chicken fat and skin from the broth when cooking the rice makes it extra fragrant!

Method for Part C
1. Mix all ingredients listed above in a bowl and set aside till serving time.

Method for Part D
1. Mix all ingredients listed above in a bowl and set aside till serving time.
June's Comments: Must use fresh garlic. Do not use pre minced ones from the store.

Method for Part E
1. Heat remaining chicken broth from Part A over medium high heat.
2. Add fish balls and let them cook until they are "floating" and slightly "bloated".
3. Season with pepper and salt if needed and garnish with chopped green onion before serving.
4. Serve.