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Deliriously delicious Hainenese Chicken Rice. Instead of a traditional bowl of soup, we had coke with lemon

The chicken, Japanese leeks ( green onions will also work) and sliced ginger ready to go into the stock

The skin of the chicken looks cooked seconds after going into the stock

The stock is covered and simmered at the lowest possible heat for just 5 minutes and heat is then turned off. Absolutely no peeking or opening the lid till the stock cools down

Meanwhile I grated ginger and finely chopped some green onions. Excess juice was squeezed out from the grated ginger. The younger the ginger root, the more juice you'll get. Use it for some other dishes

The ginger is mixed with the chopped green onions

Add salt to the ginger mixture and pour SMOKING hot oil over it ( Make sure the oil is so smoking hot that another minute in the pan will have made it catch on fire). Voila! I present to you the addictively yummy ginger and onion dipping sauce/oil

Stir-fried garlic and onions (should use shallots whenever possible, but I didn't have any that day) are ready to go into the washed rice

I think I might have burned some onions here…

When the stock is just lukewarm, the chicken should be cooked. Test doneness by inserting a stick in the thigh and clear juice should run out. The flavorful stock is used to cook the rice. (I threw in a piece of coriander root for extra flavor)

Leftover stock can be used to make soup or another pot of rice. Cover the chicken with plastic wrap while the rice is cooking

The yummy yummy yummy rice is ready!

After a big lunch devouring the entire chicken and two helpings of the very delicious rice, I cooked congee (Chinese savory porridge) using the leftover chicken stock and dried scallops for dinner

Closeup of the dried scallop. Adding pearl barley to the rice will make the porridge very creamy and thickish. (I don't like my congee watery)