White Cooked Chicken With Ginger Rice - cooking recipe

Ingredients

None None FOR THE STOCK
2 1/2 cups Chinese rice wine (shao hsing)
8 None green onions, trimmed and halved
10 cloves garlic, bruised
6 oz fresh ginger, peeled and sliced
None None FOR THE CHICKEN
1 None whole free-range chicken (3 lbs)
3 None green onions, thinly sliced
1 piece (2 inches) fresh ginger, peeled and cut into matchsticks
2 tsp sesame oil
1/2 tsp sugar
2 tbsp peanut oil
1/4 cup light soy sauce
2 tbsp oyster sauce
13 oz gai lan (or broccolini), trimmed and chopped
1 None fresh long red chili pepper, thinly sliced
None None FOR THE GINGER RICE
2 cups jasmine rice
1 tbsp vegetable oil
1 clove garlic, crushed
1 piece (3 inches) fresh ginger, peeled and thinly sliced

Preparation

For the stock, place all ingredients in a stockpot. Add 5 quarts cold water and 2 tbsp salt and bring to a boil. Reduce the heat to low; simmer gently for 40 mins.
Remove the excess fat from the chicken cavity then rinse the chicken. Carefully lower the chicken, breast-side down, into the simmering stock, ensuring it is fully submerged. Poach the chicken for 30 mins (there should be no more than the occasional ripple).
Remove the pan from the heat and leave the chicken in the poaching liquid for 3 hours at room temperature to complete the cooking process.
Using tongs, gently remove the chicken from the stock, being careful not to tear the breast. Place the chicken on a platter and set aside to cool. Strain the poaching liquid through a fine sieve and reserve the poaching liquid.
For the ginger rice, rinse the rice in a sieve under cold water until the water runs clear. Heat the oil in a large saucepan on medium heat. Cook the garlic and ginger for 3 mins.
Add the rice and 4 cups of the reserved poaching liquid and bring to a boil. Reduce the heat to low; cook, covered, for 10 mins or until most of the liquid is absorbed. Remove from the heat. Let stand, covered, for 10 mins.
Meanwhile, place the onion, ginger, half the sesame oil, 1/2 tsp of the sugar and 2 tbsp of the reserved poaching liquid in a bowl. Heat the peanut oil in a small skillet until hot. Taking care, as the mixture will splatter, pour hot oil over the ginger mixture. Reserve until ready to serve.
For the dressing for the gai lan, place the sauces, remaining sesame oil and remaining sugar in a small bowl and mix until well blended. Cook the gai lan in a large saucepan of boiling water for 2 mins or until just tender, then drain. Transfer the gai lan to a serving bowl. Drizzle with the dressing and top with chili pepper.
Chop the chicken into pieces and arrange on a platter. Drizzle with the reserved ginger mixture. Serve with ginger rice and gai lan.