Make the Chile Sauce: Combine all the ingredients in
a bowl, mix well, and season with salt, to taste. Set aside
Make the Chicken and Rice:
Bring a large pot of salted water to a boil (enough water to immerse the
chicken). Stuff the cavity of the chicken with the scallion and ginger.
Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook,
covered, until just cooked through, about 40 minutes.
Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to
arrest the cooking and will make the chicken skin crisp.)
Drain. De-bone the chicken and cut into bite-sized pieces. Reserve thechicken stock,
and keep hot.
Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and
stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to
reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and
lower the heat to low. When steam holes form in the rice, cover the wok, and
steam until cooked, about 30 minutes.
Whisk 1/4 cup of the hot chicken stock into
the chile sauce.
Arrange the rice and poached
chicken on a platter and drizzle with the chile sauce.