Haianese chicken

3 tbsp rice wine or parsley
1 onion
1 carrot
Quartered corn
Sesame oil
Celery
Pepper corns
1 leek
Shitake mushrooms
Ginger
1 whole chicken (I prefer to use chopped up chicken bought separately)

Boil all ingredients in water ( about enough water to cover chicken)
Rub chicken with sesame oil, garlic and ginger - trust me, the stinky fingers are well worth the effort
When water is boiling, drop chicken and boil for 6 minutes.
Turn off the fire and leave covered for 2 hours. No matter how tempted you are, do not lift the lid. No peeking whatsoever.
After 2 hours, debone the chicken (or if you are tamad like me, you don't really need to unless you want to make it pretty). Return the bones

to the broth and let boil.

RICE
Sauté canola oil, sesame oil, chicken fat, choppednonions and ginger juice (you can grate some ginger). Add rice and coat in sauteed stuff. Cook rice as you usually do. (I sauté in the rice cooker, add rice then the water. Works pretty well.)

SAUCES

Grate ginger, sesame oil, salt, pepper and grated leeks. Sauté all ingredients

Ketjap manis (Indonesian sweet soy sauce - I find this in Asian stores)

Sambal oelek - something like a pepper paste I also find in groceries here

Serve sauces separately so you can mix based on your preference.

It's a bit of work, but really worth the effort - especially when you can not find this where you live.