For Hainan chicken, you will need:

One corn-fed chicken (2 1/2 – 3 lb or 1.1 – 1.3kg)
5 stalks of spring / green onions
10 thick slices of fresh ginger
1/2 tsp ground white pepper
1 tbsp salt

For the flavored rice, you will need:

2 cups long-grained or Thai fragrant rice, rinsed and drained
1 tbsp chopped garlic
2 tsp salt
1 1/2 tbsp chicken fat (trimmed from the chicken) or vegetable oil
4 cups chicken stock (you get this from cooking the chicken)

For the dipping sauce, you will need:

4 tbsp hot chili sauce
1 tbsp lime or lemon juice
2 tbsp chicken stock (you get this from cooking the chicken)
4 cloves fresh garlic
3 slices of ginger
1/4 tsp salt
2 tsp sugar

A few sprigs of coriander for garnish.

(serves 4)

Rinse the chicken, drain and pat dry with paper towel. Trim off and set aside any excess fat from the chicken. Stuff the chicken cavity with the spring / green onions and ginger slices.

In a saucepan just large enough for the chicken, fill 1/3 with water. Add the white pepper and 1 tbsp salt. Bring the water to boil.

Lower the chicken into the boiling water, adding more boiling water from a kettle if necessary to just cover the chicken. Bring back to boil, then immediately turn down to a very low simmer. Cover and cook for about 50 minutes, checking from time to time the water is not more than just simmering. When cooked, drain (reserving the stock) and submerge the whole chicken in icy water for about 15 minutes. Drain. When cooled, cut into neat slices.

To make the flavored rice, in a medium-sized saucepan, fry the chicken fat in a little oil. Add the chopped garlic and cook for 30 seconds. Add the uncooked rice and stir fry for two minutes. Add enough of the reserved chicken stock to a level double that of the depth of the rice. Bring to boil and turn down to simmer until cooked, adding more stock if necessary.

To make the dipping sauce, simply blend all the ingredients in a small blender.

Serve the chicken at room temperature with the warm rice and dipping sauce, garnished with coriander.