Hainanese Whole-Poached Chicken and Rice

• For the chicken
• Rinse the chicken under cold running water and remove any additional fat with kitchen shears.
• Pat dry and set aside.
• In a large pan with a well-fitted lid, add the spring onions and ginger.
• Place the chicken in the pot and add enough water or chicken stock to cover the whole chicken completely, about 1/2-inch above the top of the chicken when lying breast-side down.
• Add the salt.
• Bring the chicken and water to a rolling boil and immediately reduce to a simmer.
• Simmer with the lid on for 30 minutes or until the internal temperature of the chicken reaches 165°F.
• Remove the pot from the heat and reserve the chicken stock for the rice.
• Submerge the chicken into an ice water bath for 5 minutes, this will stop the chicken from overcooking and also give a gelatinous skin – the hallmarks of great Hainanese chicken. Drizzle sesame oil on the chicken skin to keep it from drying out and to give a glossy finish.

For the rice

• Rinse the rice under cold running water until the water runs clean (3 times).
• Place all the ingredients in a rice cooker and cook accordingly.
• To serve the rice, drizzle in the sesame oil and fluff with a spatula.
• Serve warm.
• For the scallion dipping sauce
• Place the ginger, salt, and scallions in a clean bowl. Make sure there is no water because the oil will splatter aggressively!
• In a small fry-pan, slowly heat the oil until tiny bubbles appear before carefully pouring the oil into the scallion and ginger mix. Stir with a spoon and set aside.
• To serve, cut the chicken into pieces and serve with warm rice and dipping sauces.

 For the soy sauce dipping sauce 

• Mix all ingredients together in a small bowl and set aside.