Hainanese chicken rice

Cut off the head and feet into the stock pot, crack the bones; collect the fat and fatty neck skin for the rice.

Add the cilantro roots, ginger, garlic, crushed white peppercorns and onions with water; bring to a quick boil, then simmer about 20 minutes as a base stock.

Remove the wishbone by scraping the meat to expose it and pulling it out; add it to the stock.

Season the stock lightly with salt, add cold water to cool it, put in the chicken and top up to submerge.

Bring the water to 165 to 170F and hold it still, steaming without bubbling; cook about 30 minutes from when it reaches temperature, flipping halfway, until the chicken reaches 165F.

Render the chicken fat and skin on low heat, stirring, until there are 2 to 3 tablespoons of fat.

Fry the chopped garlic in the fat until golden; add the rinsed, drained rice and coat it.

Add the stock and stir until the rice thickens enough to hold the fat down; turn to very low and cover.

Cook 10 to 15 minutes until the liquid is absorbed, then rest off the heat 10 minutes.

Pound the ginger and chilies, add the soybean paste and crush, then sugar, black soy sauce, soy sauce and a teaspoon of vinegar.

For the second, Hainanese sauce, pound all its ingredients together.

Check the chicken at 165F, remove and cool to room temperature; season the stock mildly and serve it as soup.

Carve and chop with a cleaver, set on the rice and drizzle or serve with both sauces.