Hainan Chicken Rice

Ingredients

For the chicken:
1 chicken, about 1.3 kg, trimmed and carefully cleaned of gut.
20g rock salt.
10g ginger, chopped.
2 shallots, chopped.
1 garlic clove, chopped.
2 chicken carcasses, or 1kg chicken bones and trimmings.
50ml shao xing cooking wine.

For the rice:
500g long grain rice.
50ml coconut milk.
For the chilli sauce:
5 bullet chillies, seeded and very finely chopped.
1 clove garlic, very finely chopped.
10ml vegetable oil.

For the ginger sauce:
20g ginger, finely grated.
5ml peanut oil.
5ml shao xing cooking wine.

To serve on the side:
2 bullet chillis, finely chopped.
25ml soy sauce.
1 cucumber, sliced.

Method

Place the chicken breast down in a snug-fitting ceramic pot.
Add salt, garlic clove, ginger, 1 chopped shallot, and cooking wine.
Add enough water to cover the chicken.
Over high heat, bring to the boil.
The moment the chicken boils, remove from heat, cover, and stand for one hour.
Remove chicken from pot, and plunge into iced water until chilled.
Cover in cling film and stand aside.
Add chicken carcasses and additional shallot to pot.
Bring to boil, then reduce heat and simmer for 2 hours.
Strain the liquid reserving.
Combine all ingredients for each sauce and rest for at least ½ hour.
Cook rice using stock from chicken, reserving excess stock.
Once the rice is cooked, stir through coconut milk.
Warm remaining stock.
Combine soy sauce with chopped.
Chop the chicken on the bone into bite-sized pieces, serve with chicken stock, chilli and garlic sauce, chicken rice, sliced cucumber, and chilli and soy combination.