"hainanese chicken rice" Does anyone knows how to make this recipe?

I have the recipe here, hope you will love it. Chicken Rice Recipe (Hainanese Style) For Chicken 1 Large whole chicken (2 kg) 2 1/2 cm Ginger, bruised 2 cloves Garlic, crushed 2 tablespoons Sesame oil 1 teaspoon Light soy sauce For Rice 600g Long grain rice (about 4 cups) 3 cloves Garlic, sliced 2 cm Ginger, sliced 1 tablespoon margarine 6 cups Chicken stock 2 teaspoon Salt 2 teaspoon Sesame oil For Chili sauce 6 Fresh red chilies, seeded 1 clove Garlic 2 cm Ginger 1 teaspoon Salt 2 teaspoons Sugar 1 teaspoon Vinegar or lime juice 2 teaspoons Chicken stock Method : • Boil the water in a large pot big enough to hold the chicken. • Clean the chicken. • Add in ginger and garlic to the chicken in the pot. • Carefully, put in the chicken into the boiling water. • Do not cover the pot while it's boiling. This is to prevent the chicken from hardening. • Let it immerse for 2-3 minutes. Turn off the heat. • Let the chicken cool in the covered pot for 20 minutes. • Repeat the boiling process and cool for another 20 minutes. • Test for doneness by piercing the flesh with a toothpick. • When the chicken is cooked, take it out and place it in a colander. • Run cool boiled water over the whole chicken including its cavity. • This process prevents overcooking and firms up the meat. • Brush it with a mixture of sesame oil and soy sauce. • Hang chicken to dry. • Reserve enough stock for rice and chili sauce. • To the remainder of the stock, add in the cut pieces of chicken beck, legs and wings. Re-boil stock for 10 minutes. • Season stock with 2 cups of vegetables of your choice and simmer until cooked. • Season lightly with salt , pepper and spring onion. • Keep warm. Preparing Rice • Wash and drain rice well. Heat vegetable oil in a pot or rice cooker and fry garlic and ginger until golden brown. • Add drained rice and fry for 2-3 minutes. • Add 6 cups of stock, sesame oil and salt. • Cook uncovered until all liquid is absorbed. • Cover the pot tightly and reduce heat until the rice is cooked and fluffy. Preparing Chili sauce • Mix all ingredients in an electric blender and grind finely. • Add into the boiling chicken stock. • Put into a sauce bowl. To Serve • Put some rice on a serving plate, garnish it with sliced cucumbers and sliced tomatoes. • Cut chicken into bite size and arrange them in a separate plate. • Pour some light soy sauce. • Best eaten with hot soup and chili sauce