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1
For the stock, place all ingredients in a stockpot. Add 5 quarts cold water and 2 tbsp salt and bring to a boil. Reduce the heat to low; simmer gently for 40 mins.
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2
Remove the excess fat from the chicken cavity then rinse the chicken. Carefully lower the chicken, breast-side down, into the simmering stock, ensuring it is fully submerged. Poach the chicken for 30 mins (there should be no more than the occasional ripple).
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3
Remove the pan from the heat and leave the chicken in the poaching liquid for 3 hours at room temperature to complete the cooking process.
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4
Using tongs, gently remove the chicken from the stock, being careful not to tear the breast. Place the chicken on a platter and set aside to cool. Strain the poaching liquid through a fine sieve and reserve the poaching liquid.
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5
For the ginger rice, rinse the rice in a sieve under cold water until the water runs clear. Heat the oil in a large saucepan on medium heat. Cook the garlic and ginger for 3 mins.
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6
Add the rice and 4 cups of the reserved poaching liquid and bring to a boil. Reduce the heat to low; cook, covered, for 10 mins or until most of the liquid is absorbed. Remove from the heat. Let stand, covered, for 10 mins.
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7
Meanwhile, place the onion, ginger, half the sesame oil, 1/2 tsp of the sugar and 2 tbsp of the reserved poaching liquid in a bowl. Heat the peanut oil in a small skillet until hot. Taking care, as the mixture will splatter, pour hot oil over the ginger mixture. Reserve until ready to serve.
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8
For the dressing for the gai lan, place the sauces, remaining sesame oil and remaining sugar in a small bowl and mix until well blended. Cook the gai lan in a large saucepan of boiling water for 2 mins or until just tender, then drain. Transfer the gai lan to a serving bowl. Drizzle with the dressing and top with chili pepper.
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9
Chop the chicken into pieces and arrange on a platter. Drizzle with the reserved ginger mixture. Serve with ginger rice and gai lan.
