Hi. I am trying to prepare Hainanese Chicken Rice but I'm worried that if I boil my chicken too long, it will become dry (especially breast meat). How do I cook the whole chicken so that even the breast meat is tender to chew yet thoroughly cooked?

Stones Corner Brisbane 🌳

It was my first time trying to make it and I'm thrilled with how it turned out. So tasty and refreshing. I am absolutely going to make this a staple in my kitchen and play with other jelly recipes.

Edit: Since a few of you have asked for the recipe, here ya go.
I followed this one: https://youtu.be/wnVWPD7r1ro?t=97

I will add a couple things though:
- The box of purchased gelatin gives a wildly different gelatin to water ratio than is suggested in this recipe; stick with the recipe though and ignore what's written on the box. Just use 4 sachets of the gelatin (the whole 28g) for 1 L of water used to make the tea.
- I don't own a scale yet so I just eyeballed about two handfuls of goji berries and I found that to be a fair ratio if you enjoy goji berries. If they're not a favorite, I would dial it back by about half.
- The rock sugar may take a while to dissolve just by stirring. Don't be tempted to turn on the heat again unless you want to wait for the mixture to cool again before adding the gelatin. And before adding any gelatin be sure to taste test for sweetness. You can't add more rock sugar after adding the gelatin. (Or at least not easily)
- To help remove the set jelly from its mould, use something thin and flexible (like a silicone bread/dough knife shown in the video). I used a thin disposable wood spoon handle, sliding it along the edges of the jelly. To loosen the bottom I just ran the base of the container under some hot water then gave it some taps and wiggles until it slid out.

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