Hainanese Chicken quite popular dish among Malaysian. The chicken is cooked in slowly simmering broth of ginger, garlic and light soy sauce for about an hour. Once done, it has to be rested fully before chopped into bite size. Failure to do so will result in dry meat rather than juicy, succulent chicken bite. The remaining chicken stock will be normally used to cook the chicken rice. But for my version, the broth is used to soak the glass noodle. 
Commercially, Hainanese Chicken will be served with array of dipping sauce from as simple as chopped garlic and ginger in light soy sauce to more laborious spicy chili condiment with tamarind juice. For home consumption, any condiment will do...
