Hainan Chicken Rice

Description: "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.

Ingredients:

• 1 (3 -3 1/2 lb) 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
• 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

Steps:

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.