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Hainanese Roast Chicken Rice

This dish is a fusion of East meets West. Roasting the chicken instead of steaming or boiling the chicken.

1 whole chicken (about 1 1/2 kg)
2 teaspoons ginger juice (from grated ginger)
1tablespoon light soy sauce
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon five spice powder
600 ml chicken stock or 1½ tsp chicken stock granules dissolved in 600ml warm water
rice
400 gms of basmati rice (2 cups)
1 1/2 tablespoon sesame oil
1 1/2 cm ginger, peeled and sliced
4 cloves garlic, minced
1/2 teaspoon salt
chicken rice chilli sauce
4 red chillies (seeded)
2 cloves garlic, peeled
3 cm young ginger, peeled and sliced
1 1/2 teaspoon fresh lime juice
1 tablespoon sugar
1/2 tsp salt
5 tablespoons chicken stock

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Rinse chicken and pat dry.
Mix the ginger juice, soy sauce, honey, salt, pepper and five spice powder. Rub this mixture all over the chicken.
Set aside for 30 mins to marinate.
Meanwhile, grind all the Chilli Sauce ingredients in a blender.
Preheat oven to 190 C.
Place the chicken in a roasting pan and roast for 20 mins.
Reduce the heat to 170 C and roast for 30 mins until the skin is browned and crisp.
The chicken is cooked if the juices run clear when the thigh is pierced with a fork.
Remove the chicken and rest it for 10 mins.
Cut into serving portions.
While the chicken is roasting, cook the Rice.
Rinse and drain the rice.
Heat the oil in a pan over medium heat and stir fry the ginger and garlic until golden brown, about 2 mins.
Add the rice and stir fry for 3 - 4 mins until fragrant.
Add salt and 600 ml of the chicken stock and bring to a boil.
Lower the heat and simmer covered for 15 - 20 mins, until rice is cooked. Alternatively, cook in the rice cooker.
Arrange chicken pieces neatly on a serving platter. Drizzle any juices in the roasting pan over the chicken and serve with individual plates of Rice and Chicken Rice Chilli Sauce on the side.