White cooked chicken with ginger rice | Women's Weekly Food

Ingredients

• Master stock
• 2 1/2 cup chinese rice wine (shao hsing)
• 8 green onions (scallions), trimmed, halved
• 10 clove garlic, bruised
• 180 gram fresh ginger, sliced
• 2 tablespoon salt
• 1.4 kilogram whole free-range chicken
• 3 green onions (scallions), sliced finely
• 6 centimetre piece fresh ginger (30g), cut into matchsticks
• 2 teaspoon sesame oil
• 2 1/2 teaspoon caster sugar
• 2 tablespoon peanut oil
• 1/4 cup light soy sauce
• 2 tablespoon oyster sauce
• 370 gram gai lan, trimmed, chopped
• 1 fresh long red chilli, sliced thinly
• 5 litre cold water
• Ginger rice
• 2 cup jasmine rice
• 1 tablespoon vegetable oil
• 1 clove garlic, crushed
• 10 centimetre (50g) piece fresh ginger, sliced thinly