recipe: Hainan Chicken with Rice & Two Sauces

Here Lisa :)

Chicken & Rice:

One whole fryer chicken (bigger is better)
6 large scallions, charsely chopped
One 3-in. piece of fresh ginger, thinly sliced
2 Tbs. vegetable oil
1.5 cups long grain white rice
2 garlic cloves, minced
2.25 cups chicken stock or broth
salt

1. Set the chicken in a large slow cooker, breast side down, & cover with water. Add the scallions and ginger and salt generously with Kosher salt. Cook for 6 hours on low heat. Flip chicken once, about half-way through.
2. Meanwhile, in a medium saucepan, heat the oil. Stir in the rice and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the stock and bring to a boil. Cover, reduce the heat to low and cook for about 13 minutes, until the rice is tender and the stock has been absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice and season with salt to taste. Cover and keep warm.
3. After chicken is cooked, transfer to a work surface. Reserve the stock for another use. Discard the chicken skin and remove the meat from the bones. Slice the chicken into thin strips. Arrange the chicken on a platter and serve with rice, Chile Dipping Sauce, and Scallion Dipping Sauce.

Chile Dipping Sauce

3 medium fresh hot red chiles, seeded and coarsely chopped
1 Tbs. finely grated fresh ginger
1 Tbs. chicken stock or broth
1 garlic clove, smashed or minced
2 tsp. sugar
1 tsp. salt
1 tsp. fresh lime juice
1 tsp. Sriracha chile sauce (Asian section of grocery)

In a mini food processor, combine all ingredients and process until smooth. Transfer the chile dipping sauce to a small bowl and serve.

Scallion Dipping Sauce

6 large scallions, finely chopped
2 Tbs. finely grated fresh ginger
2 tsp. kosher salt
1/4 cup vegetable oil

In a medium heatproof bowl, combine the scallions with the ginger and salt. In a small saucepan, heat the vegetable oil until shimmering. Pour the hot oil over the scallions and stir to combine. Serve.