Hainanese-Style Roasted Chicken & Rice

• Arrange chicken, skin side up, in center of sheet (for 4 servings, space chicken 5-6 inches apart). Roast on middle rack until browned and cooked through, 35-45 minutes. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK! • Meanwhile, wash and dry produce. • Peel and finely mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; roughly chop whites.

• In a small pan, combine ginger, scallion whites, and 1 1⁄2 TBSP oil (3 TBSP for 4 servings); season with salt. • Set pan over high heat and cook, stirring occasionally, until bubbling rapidly, about 30-60 seconds. Once bubbling, continue to cook, stirring frequently, until mixture is fragrant and scallions are bright green, 30 seconds more. • Remove from heat. Transfer to a second small bowl and set aside to cool, stirring occasionally. Once cooled, taste and season with additional salt if desired.

• Once chicken is done roasting, transfer to a plate. Carefully pour chicken drippings from baking sheet into a small pot (medium pot for 4 servings). Return chicken to sheet. • Heat pot with chicken drippings over medium-high heat (be careful—the liquid may splatter!). Add rice; cook, stirring constantly, until grains are coated and mixture is fragrant, about 30 seconds. TIP: Scrape bottom and sides of pot to release any stuck grains! • Add 1 1⁄4 cups water(2 1⁄4 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.

• When rice has 10 minutes remaining, brush 1 TBSP sweet soy glaze all over skin side of chicken (for 4 servings, use 1 TBSP sweet soy glaze per half chicken). • Return chicken to middle rack; roast for 5 minutes.

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