Hainan Chicken - Really really easy dinner

This asian dish is from Charmaine Solomon. I haven't tinkered with it as it is just perfect the way it is. I serve it with steamed green and orange vegetables. This has to be one of the easiest meals to make.

Ingredients:
One 1.5kg roasting chicken
salt
water
2 spring onions
2 sprigs celery leaves
1/2 tsp black peppercorns
fresh coriander
500g long grain rice
sesame oil
1/4 cup peanut or vegetable oil
4 cloves garlic, sliced
4 slices ginger
1 onion, thinly sliced
1/2 white chinese cabbage (wombok), shredded
extra chopped coriander

Dipping sauces:
1. 2-3 red chillies, sliced, mixed with 1/3 cup dark soy sauce
2. 2 Tbsp sambal oelek or finely minced red chilli with 2 Tbsp finely grated ginger, and the reserved oil from frying the onion, garlic and ginger

Method:
Remove fat from cavity of chook, cut off and discard tail and wing tips. Rinse chicken, wipe dry with paper towel and rub all over with salt, inside cavity and outside.

In saucepan just large enough to hold the chicken, put at least 2L water, spring onions, celery leaves, peppercorns, coriander and 2 tsp salt and bring to the boil. Lower the chicken carefully into the water, breast downwards, so that the chicken is covered with water. Return to boil and then reduce heat to a simmer and cover, allowing to cook for 25 minutes. Remove the pan from the heat and leave the chicken in its stock in the covered pan for a further 40 minutes to finish cooking.

Meanwhile, wash and drain the rice. Heat 2 Tbsp sesame oil and the vegetable or peanut oil in a large heavy-based saucepan with a well-fitting lid. Fry garlic, ginger and onion stirring until golden. Remove 2 Tbsp of the oil and reserve for the dipping sauce. Add rice to the pan and fry for a minute or two, to coat the grains with oil, then add 1 litre of the chicken cooking water and bring to a boil. Add 2 tsp salt, stir well, then turn heat to very low, cover the pan tightly and cook for 15 minutes without lifting the lid. Remove pan from heat and allow to stand, covered, for another 10 minutes.

Lift the chicken from its pan, saving the stock for the soup. Rub the chicken all over with 2 tsp sesame oil, then chop it in half down its length. Chop across into bite-sized pieces, reassemble on a plate and cover and keep warm. Mix the dipping sauce ingredients and set aside.

Bring the remaining stock to the boil and add a little salt or light soy sauce to taste. Add shredded cabbage and boil for 30 seconds. Sprinkle soup with fresh coriander and serve at once with the rice, chicken, and dipping sauces on the side.