This dish, from the Chinese island of Hainan, has become a Singaporean standard.
FOR THE CHICKEN AND STOCK:
1 3-lb. chicken
1 small piece ginger, peeled and crushed
2 cloves garlic, crushed and peeled
1 scallion, tied in a knot
FOR THE RICE:
1 1⁄2 cups jasmine or other long-grain rice
2 tbsp. vegetable oil
3 shallots, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
1 cucumber, sliced
1 tomato, sliced
1 carrot, sliced
1. For the chicken and stock: Wash chicken and pat dry. Sprinkle with salt inside and out. Tuck ginger, garlic, and scallion into cavity of chicken, then tie legs together with kitchen string.
2. Bring 5 quarts of water to a boil in a large pot over high heat. Completely submerge chicken, breast-side-down. Bring to a boil again, cover pot, and turn heat down to very low. Simmer 30 minutes, turning chicken once and skimming any foam from stock. Remove chicken and set aside to cool; reserve stock, keeping it warm. Remove chicken skin; pull meat from bones and cut into thick slices.
3. For the rice: Wash rice in a large bowl of cold water and drain. Repeat process until water is almost clear. Drain in colander and shake to remove as much remaining water as you can.
4. Heat oil in a wok or medium skillet over high heat. Add shallots and garlic, and stir-fry 30 seconds. Add rice and stir-fry 1–2 minutes more. Pour in 3 cups chicken stock; season to taste with salt. Bring to a boil over high heat; cover and reduce heat to very low. Cook 20 minutes. Stir, cover, and let rest 5 minutes. Serve each person separate bowls of rice, chicken, and stock. Garnish with cucumbers, tomatoes, carrots, and coriander leaves. Serve with Sweet Soy Sauce, Ginger Sauce, and Chile–Ginger Sambal.