For the sauce:
5 fresh red chillies
3 garlic cloves
5 pieces fresh ginger, peeled
2 tablespoons rice wine vinegar
2 tablespoons vegetable oil
4 teaspoons sugar
3/4 teaspoon salt
2 tablespoons chicken stock
For the chicken and rice:
1 3-4 pound whole chicken, excess fat removed
2 1/2 teaspoons salt
1 thumb-size piece ginger, peeled and cut in 6
8 cups chicken stock
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cups Thai fragrant rice, rinsed and drained
3 garlic cloves, thinly sliced
Combine the ingredients in a blender and pulse in a food processor until smooth but not pureed. Set aside.
To make the chicken and rice, rub the chicken with the salt. Place the scallions and 2 pieces of ginger in the cavity. Place the chicken in a kettle, add the stock and bring to a boil. Simmer, uncovered skimming off any foam, until the chicken is cooked through, 40 to 45 minutes. Remove from the heat.
Transfer the chicken to a platter and allow to cool slightly. Discard the scallions and ginger from the cavity of the bird and remove and discard the skin.
Remove the breast meat, legs and wings. Discard the carcass. Slice the breast meat and separate the drumstick from the thigh. Return the meat to the platter and keep warm.
Measure 4 cups of the stock the chicken cooked in, retaining the rest for another use. In large saucepan, heat the oils over medium-high heat and add the garlic and remaining ginger slices.
Cook stirring for 2 minutes. Add the rinsed rice and toss until coated. Add the 4 cups of stock and bring to a boil.
Simmer, covered until the liquid is absorbed and the rice is tender about 15 minutes.
Transfer the rice to a serving platter. Top with the chicken, garnish with the scallions and serve immediately with the chili-ginger sauce on the side.