For this Hainanese chicken recipe, a whole chicken is poached with scallions and ginger, then sliced and served with garlicky rice and two bold dipping sauces.

Ingredients

• 1 (6- to 7-pound) chicken
• 6 large scallions, coarsely chopped
• 1 (3-inch) piece of fresh ginger, thinly sliced
• 2 tablespoons vegetable oil
• 1 1/2 cups long-grain white rice, rinsed
• 2 garlic cloves, minced
• 2 1/4 cups chicken stock or low-sodium broth
• kosher salt
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon chicken stock or low-sodium broth
• 1 garlic clove, smashed
• 1 medium fresh hot red chiles, such as holland or cayenne, seeded and coarsely chopped
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon fresh lime juice
• 1 teaspoon sriracha
• 6 large scallions, finely chopped
• 2 tablespoons finely grated fresh ginger
• 2 teaspoons kosher salt
• 1/4 cup vegetable oil

Directions

1. In a mini food processor, combine the fresh chiles with the grated ginger, chicken stock, garlic clove, sugar, salt, lime juice, and Sriracha and process until smooth. Transfer the chile dipping sauce to a small bowl and serve.
2. 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.
3. Set the chicken in a large pot, breast side down, and cover with water. Add the scallions and ginger and bring to a boil. Simmer over low heat for 20 minutes, skimming occasionally. Turn the chicken breast side up and simmer for an additional 40 minutes. Remove from the heat, cover, and let stand for 1 hour, until cooked through.
4. 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 the heat and let stand, covered, for 5 minutes. Fluff the rice and season it with salt. Cover and keep warm.
5. Transfer the chicken 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 the rice and dipping sauces.