Hainanese chicken (海南鸡饭)is a dish that dedicates to the tenderest and silkiest chicken. It sounds like one dish, but it is a complete meal as it includes chicken, rice, soup, and a few dipping sauces. Although it is popular Singapore food, the prototype is a dish called Weng Chang Ji (文昌鸡) in Hainan, China. Wen Chang Ji is a special breed of chicken, which is organically raised and freshly slaughtered right before cooking. So the chicken itself is fatty and flavorful. The chicken skin is bright yellow when cooked, and it has a rich buttery taste so delicious. The chicken in the USA is less fatty and light in taste. I recommend using organic chicken for a better taste.
For the chili sauce 10 cloves of Garlic 1 inch of Ginger 3.5 oz of red chili 3 Thai bird eye chili 4 tbsp Fish sauce (Amazon Link https://geni.us/fishsauce) 3 tbsp Lime juice 1 tbsp of sugar 1.5 tbsp Chicken broth optional
For the ginger scallion sauce 1/3 cup of diced scallion 2.5 tbsp of grated ginger 3/4 tsp of salt 2.5 tbsp of vegetable oil