Hainanese Chicken Rice and Chili Sauce

Ingredients
- 1 whole chicken, quartered
- 9 cups of cold water (or enough to cover)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tsp salt
- white pepper
- 3 inch ginger, sliced
- 3 green onions
- 2 pandan leaves

- minced garlic
- minced ginger
- rice

- sambal olek
- lime juice
- 3 inches ginger peeled
- 3 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp sugar (or to taste)
- rice wine vinegar (to taste)
- chicken stock (to desired consistency)

Directions
Chicken
- Put all ingredients into pot and bring to simmer, skim scum off the surface
- Simmer on low heat until breast is 155F and thigh 165F
- Take out and cut into pieces
- Serve chicken broth on side

Rice
- sautee garlic and ginger until fragrant
- add to rice cooker with rice
- use chicken stock (and oil) to cook rice

Chili Sauce
- put all ingredients into blender and several tbsp chicken stock and blend until smooth
- adjust sugar and vinegar to taste