Hainan Chicken

Ingredients

• 1 x 1.5k (3 lb.) whole chicken
• 4 spring onions (scallions), cut into 5cm (2 inch) pieces
• 5 coriander(cilantro) stems
• 1 tsp salt
• 6 slices of ginger, lightly smashed
• 1 tsp black peppercorns
• FOR THE FIRST DIPPING SAUCE
• 3 spring onions (scallions), thinly slice
• 1 tbsp grated ginger
• 4 tbsp sesame oil
• salt to taste
• FOR THE SECOND DIPPING SAUCE
• 3 tbsp soy sauce
• 3 red bird's eye chillies

Steps

1. Remove any excess fat from inside the chicken and discard. Place the chicken in a large sauce pan and throw in the spring onions (scallions), ginger, coriander (cilantro) stems, ginger and peppercorns.
2. Cover the chicken with water and bring to a boil over a high heat. Then reduce the heat to medium and simmer for 40 minutes. Turn off the heat and cover the pan.
3. Allow the chicken to continue cooking and flavouring the stock for another 15 minutes.
4. Remove the chicken and cut it into small, bite-sized pieces. Keep warm. Then strain the stock through a fine sieve into a large bowl. Pour it all back into the pan and bring to a simmer.
5. To prepare the first dipping sauce, heat the sesame oil over a medium-high heat and heat it until it begins to smoke. Take off the heat to cool a little and then stir in the spring onions (scallions) and ginger. Add salt to taste.
6. To make the second dipping sauce, mix the soy sauce with the red chillies.
7. Pour the chicken stock into soup bowls and garnish with finely chopped spring onions (scallions). Serve the chicken with the stock and dipping sauces and rice.