Hainanese Chicken Rice

Ingredients

• 1.5 kilograms whole chicken
• 2 inch ginger
• Salt to taste
• 2-3 spring onions with greens
• Sesame oil for applying 
• Cucumber-cherry tomato salad to serve
• Sauce 1
• 3-4 spring onions with greens
• 1 inch ginger
• 4 tablespoons oil
• Salt to taste
• Sauce 2
• ½ cup light soy sauce
• 1 tablespoon sesame oil
• Sauce 3
• 2 tablespoons finely chopped ginger
• 5-6 garlic cloves
• 8-10 fresh red chillies
• Salt to taste
• ½ teaspoon sugar
• ½ lemon
• Rice
• 1½ cups jasmine rice
• 3 tablespoons oil
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• ½ cup thinly sliced shallots
• 2 pandan leaves

Method

1. Roughly cut the ginger into strips. 
2. Trim the fat and the skin of the chicken and reserve them. Sprinkle salt all over the chicken, stuff the chicken with the ginger strips. Fold spring onions in half and stuff it in the chicken. 
3. Heat sufficient water in a deep pan, add salt and mix well. Gently slide in the chicken, cover and poach the chicken for 30 minutes on medium heat.   
4. To make the sauce 1, thinly slice spring onion bulbs into roundels. Finely chop the spring onion greens. Finely chop the ginger. Put both these ingredients into a mortar.  
5. Heat oil in a small non-stick pan.   
6. Coarsely pound the ginger and spring onions in the mortar with a pestle. Add salt and mix well. Once the oil is hot, transfer it into the mortar and mix well. Transfer into a small bowl. 
7. To make the sauce 2, take light soy sauce in a bowl. Add sesame oil and ¼ cup of the cooking liquor in which the chicken was poached and mix well.  
8. To make the sauce 3, take finely chopped ginger in a mortar, add garlic, fresh red chillies and salt and coarsely pound with a pestle. Add sugar and squeeze the juice of lemon and mix well. Add 1 cup of the cooking liquor in which the chicken was poached and mix well. Transfer into a serving bowl.   
9. Take sufficient ice cold water in a large deep pan. Add salt and mix well.
10. Transfer the chicken in to the ice cold water. And reserve the cooking liquor. Drain the chicken, place it on a serving plate and apply some sesame oil on it.  
11. To make the rice, heat a deep pan. Put the reserved chicken skin and chicken fat along with oil in it and saute till golden brown. Discard the chicken skin and chicken fat.   
12. Add garlic and ginger to the oil remaining in the pan, mix well and saute for 1-2 minutes.
13. Add shallots and mix and saute on high heat till golden.  
14. Add the rice and sauté for 1-2 minutes. Add 4 cups reserved cooking liquor and salt and mix well.
15. Tie the pandan leaves into a knot and add to the rice mixture and mix well. Cover and cook for 20-25 minutes or till done.     
16. Meanwhile, cut and slice the chicken and transfer onto a serving plate.  
17. Pack the rice into a bowl and place it by the side of the chicken. Serve the chicken and rice with the salad and the three prepared sauces.