Hainan Chicken Rice

• FOR THE CHICKEN
• 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
• 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

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.

chicken, roasting chickens, gingerroot, garlic, scallion, salt, vegetable oil, chili sauce, rice, vegetable oil, garlic, shallots, long grain rice, chicken stock, salt

Taken from www.food.com/recipe/hainan-chicken-rice-284291 (may not work)