To cook the chicken and make the stock, stuff the chicken with the onions, spring onions and ginger. Place the chicken in a stockpot with
To make the ginger rice, place a heavy-based saucepan over medium heat. Add the oil, garlic and ginger and fry for 2 minutes, or until light brown, then add the rice and stir-fry for 5 minutes. Add the chicken stock and bring to the boil, then reduce the heat to low, cover the pan and cook for 20 minutes. Turn off the heat and allow the rice to stand for 10 minutes still covered.
Garnish the chicken with coriander sprigs and serve warm or at room temperature with the ginger rice. Serve with a bowl of dipping fish sauce.