^^Hainanese chicken is just chicken poached in stock. I make up a stock by boiling chicken carcasses (I get them for free when I buy chicken from the chicken shop) with spring onions, ginger, garlic and Chinese cooking wine. Traditionally you poach a whole chicken but that's too much for our family so I just poach a large piece of chicken breast that has been marinating in Chinese cooking wine, sesame seed oil. I serve it with a sauce made with the stock, with soy and oyster sauce added. I also make a dipping sauce made of grated ginger and finely chopped spring onions, just pour very hot oil over it( any kind of oil will do, I just use olive oil as that is what I have), and add a bit of salt.
For the rice, I cheat. I buy a premade paste and cook the rice with it. You can get it from Asian grocer stores, too many ingredients for me to be bothered making it from scratch
The leftover stock makes a lovely broth, or else save for noodle soups another day.