Hainan Chicken Rice

"This dish is originally form the semitropical Hainan Island in the south of China, but was introduced by migrants to Singapore, where it is now almost a national dish." From Ethnic Cuisine.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• FOR THE CHICKEN

• 1 (3 -3 1/2lb)  roasting chickens
• 2  ounces  fresh gingerroot, crushed
• 2  garlic cloves, crushed
• 1  scallion, tie in a know
• 1  teaspoon salt
• 2  tablespoons  vegetable oil or 2  tablespoons  peanut oil
•  chili sauce or  soy sauce, for dipping

• FOR THE RICE

• 2  tablespoons  vegetable oil or 2  tablespoons  peanut oil
• 5  garlic cloves, finely chopped
• 5  shallots, finely chopped
• 1 1⁄2 cups long grain rice
• 3 3⁄4 cups  chicken stock
• 1  teaspoon salt

Directions

1. PREPARE THE CHICKEN:
2. Wash the chicken and dry thoroughly. Stuff the body cavity with the ginger, garlic, scallion, and salt.
3. Fill a large pan with water and bring to a boil. Put the chicken, breast side down, into the pan then return to water to a boil Reduce heat and simmer, covered, turning the chicken over once, for 30-40 minutes, or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
4. Remove the chicken and rinse under running cold water for 2 minutes to prevent any additional cooking. Drain, then rub the oil into the skin. Set aside.
5. PREPARE THE RICE:
6. To prepare the rice, heat the oil in a preheated wok or deep pan over high heat. Add the garlic and shallots and stir-fry until fragrant. Add the rice and vigorously stir-fry for 3 minutes. Add the stock and salt. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes. Turn off the heat and let the rice steam for an additional 5-10 minutes, or until the rice grains are tender.
7. To serve, chop the chicken horizontally, through the bone and skin into chunky wedges. Serve with the rice and dipping sauce.