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1
Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste.
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2
Set aside
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3
Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken).
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4
Stuff the cavity of the chicken with the scallion and ginger.
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5
Add the chicken to the boiling water, breast side-down.
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6
Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
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7
Transfer the chicken to an ice water bath for about 5 to 6 minutes.
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8
(This is to arrest the cooking and will make the chicken skin crisp.)
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9
Drain.
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10
De-bone the chicken and cut into bite-sized pieces.
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11
Reserve the chicken stock, and keep hot.
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12
Heat the oil in a wok or saucepan over high heat.
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13
Add the garlic and stir-fry until fragrant.
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14
Add the rice and stir-fry for 1 to 2 minutes.
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15
Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice.
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16
Bring to the boil, add the salt, and lower the heat to low.
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17
When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
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18
Whisk 1/4 cup of the hot chicken stock into the chile sauce.
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19
Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
