Hainanese Chicken (Adapted)

Fill a large pot with chicken leg quarters, a healthy amount of salt, peppercorns (or ground black pepper), one large onion (blended to liquid), several inches of ginger (blended to liquid), one bayleaf, one clove, one elachi/cardamom, and 1/2 tsp whole coriander seeds.  Cover on high heat and let it boil for 20-30 minutes (until the chicken has reached an internal temperature of 165 degrees).

Afterwards, in a separate saucepan, fry 6 tbsp each of ginger and garlic in peanut oil.  Reserve about 2 tbsp of this mixture for one of the dipping sauces.  Then, add four cups of rice and stir with the ginger/garlic.  Add salt to taste.  You can also add a little bit of soy sauce and sesame oil.  After a few minutes of stirring, add the appropriate amount of the chicken stock made above to let the rice cook (e.g. 1 cup of long grained rice has 2 cups of stock; 1 cup of medium grained rice has 1.5 cups of stock).  

Wait until the rice has reached a rolling boil, then cover and cook.

In the meantime, make the dipping sauces:

Spicy sweet red sauce

4 tbsp thai chili paste

4 tbsp ketchup

4 tsp sugar

2 tbsp garlic

2 tbsp ginger

2 tbsp lemon juice

4 tbsp chicken broth

Ginger-garlic sauce

1 tbsp ginger

1 tbsp garlic

Salt to taste

1.5 tbsp peanut oil

1/2 tbsp rice vinegar

*might be nice to sauté the ginger and garlic in the oil to get rid of the raw taste

Dark sauce

2 tbsp of the reserved fried ginger/garlic

8 tbsp soy sauce

2 tbsp oyster sauce

4 tbsp chicken broth

*can add sugar if you don't like the taste of this

*can also put on the stove to thicken the sauce a little

The chicken is plain, but dipped in the sauces, it is delicious.

The rice is one of my favorite parts of this dish.

If you don't have time to make all three sauces, at least make the spicy sweet red sauce.  It's my favorite of them all.

This is a great dish to make when you know you'll need chicken stock for future dishes.  A lot of stock will be produced (I had about four containers filled last time I made this).

Enjoy!