Hainan Chicken

• 600h Corn fed chicken
• 1 Cup chicken stock
• 1 tbsp vegetable oil
• 6 cloves garlic
• 1 1/2 cups long grain rice, rinsed and drained
• 1 lemongrass stalk cut into 5cm lengths
• 2 tbsp coconut milk
• Coriander to garnish
• 1/2 tbsp salt

For the marinade

• 1/2 tbsp ginger juice
• 1/2 tbsp shaoxing wine
• 1 clove garlic, finely chopped

For the spicy dipping sauce

• 1 clove garlic
• 1/2 red chilly chopped
• 2 tbsp white vinegar

For the ginger-scallion dipping sauce

• 1/2 cup canola oil
• 1 tbs grated ginger
• 1 tsp salt
• 1/4 cup finely chopped spring onions

Instructions

1. Combine the marinade ingredients in a small bowl, the rub the marinade over the chicken. Place the chicken in a heat proof bowl and put into a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 15 - 20 mins, or until cooked through. Remove the chicken and set aside. Strain the chicken juice into a measuring cup then top up with chicken stock so it makes up 500mls.
2. Heat oil in wok or large frying pan over medium-high heat then add garlic and stir fry for 1 minute and fragrant. Add rice and cook until well coated in oil.
3. Transfer rice to large saucepan and add chicken stock and juice and lemon grass, bring to the boil, then turn down and let simmer for 15-20 mins. When most of the broth has been absorbed, add the coconut milk and cook for another 5 mins, or until rice is tender. Remove lemongrass.
4. To make the spicy dipping sauce, combine the ingredients and set aside.
5. To make the ginger-scallion dipping sauce, heat oil in a small saucepan over medium heat, add the ginger and salt, and stir in spring onions for 20-30 second. Transfer to small bowl and set aside.
6. Slice the chicken, place on serving plate, garnish with coriander and sliced red chillies, serve with dipping sauces and rice.