Hainanese Poached Chicken

This recipe for poached chicken was packed in many suitcases when it left the Chinese island of Hainan. Since then it has made its way to Malaysia, Singapore, Vietnam, the Philippines and Thailand. It’s one of the most popular street foods in the world and it’s not fried. The whole bird is only simmered for 10 minutes and then for the rest of the cooking time it is left in the hot water with the lid on, keeping the flesh pillow-soft and full of juices. The stock is then used to make garlic