Hainan Style Chicken With Rice

wash chicken in cold water.
Put in a large saucepan with the celery leaves, peppercorns, salt and chives; cover with water.
Cover the casserole, bring to a boil and simmer for 15 minutes.
turn off heat and leave covered for 45 minutes.

Heat oil in a saucepan with a tight-fitting lid.
Add the ginger, garlic, and onion and cook until soft and golden.
Set aside 1 tablespoon of oil to make one of the sauces.

Add the rice to the casserole and cook for about 2 minutes.
Add 3 cups of the broth from the pot in which the chicken was cooked and bring to a boil; Lower the heat and simmer until small holes appear on the surface of the rice.
Cover the casserole with a fitting lid and reduce the heat to a minimum.
let it cook for 15 minutes.
remove the lid and fluff the rice with a fork.

while the rice is cooking, remove the chicken from the casserole, reserving the broth for the soup.
cut it at the joints or Chinese style and arrange the pieces in a serving dish, keep warm.

dipping sauce:

Mix the reserved tablespoon of oil with the grated ginger.
For the second sauce, mix the soy sauce and chili

Soup

the remaining broth can be served in the arros plate as a soup.
strain, bring to a boil and add the bok choy.
Pour into a serving bowl and sprinkle with cilantro.
Serve chicken, rice and dipping sauce with soup bowl on the side.