Hainanese Chicken and Rice

1 whole chicken

2 T. kosher salt
2 scallions, cut into 2-inch lengths
1 5-inch piece ginger, cut into 1/4-inch-thick slices
2 T. toasted sesame oil
1 t. ground white pepper
2 c jasmine rice, grains sautéed in schmaltz and cooked in 3 c. chicken stock

SAUCE
1 T. minced green chile
2 t. minced garlic
2 t. minced ginger
1 t. kosher salt
1⁄2 t. sugar
3 T. lemon juice
1 T. fresh mandarin or orange juice
The night before, rinse the chicken under cold running water and thoroughly pat dry with paper towels. Rub the salt all over the outside and inside the cavity of the chicken. Loosely wrap the chicken in plastic wrap and refrigerate at least 12 hours or overnight.

The next day, unwrap the chicken, stuff the cavity with the scallions and ginger, and tie the legs together with kitchen twine. Fill a pot large enough to fit the chicken three-quarters full with water and bring to a boil. Add the chicken, cover the pot, and boil for 20 minutes. Remove the pot from the heat and let stand, covered, for 1 hour.

Uncover the pot and, using tongs, transfer the chicken to a bowl of ice water. Turn the chicken in the water for 10 seconds to stop its cooking, then drain and transfer the chicken to paper towels on a cutting board; do not pat the chicken dry. Using a brush, baste the outside of the chicken with the sesame oil. Cut the chicken into serving pieces, transfer to a serving platter, and sprinkle with the white pepper.

Make the dipping sauce: In a small bowl, combine the chile with the garlic, ginger, salt, sugar & juices. Skim off all the fat from the top of the chicken's cooking broth and stir 1 tablespoon into the bowl along with 5 tablespoons of the cooking broth; reserve the remaining cooking broth for another use. Stir the remaining fat into the rice until evenly combined and serve alongside the chicken and dipping sauce.

Egg Roll in a Bowl

1 lb. Ground Pork

1 lg. Sweet Onion, chopped
2 Carrots, shredded
3t. Minced Ginger
3 Cloves Minced Garlic
¼ c. Chicken Broth
1 head of Shredded Cabbage
1 T. Soy Sauce
1 t. Rice Vinegar
Salt
Pepper
½ t. Toasted Sesame Oil
Green Onions
3 Blocks Momofuku Ramen, including sauce packets

Bang Bang Sauce:
½ c Mayo, Sour Cream or Greek Yogurt
1.5 T. Honey
1 T. Sriracha
1 t. Rice Vinegar

Brown ground pork and chopped sweet onions and cook until the onions start to soften.

Add carrots, garlic, ginger and chicken broth and sautè for a few minutes. Then add cabbage and add a cover on top of the pan to soften.

Add soy sauce, rice vinegar, sesame oil, packets of Momofuku liquid seasoning packets, sea salt, black pepper and 3 blocks cooked ramen. Mix for another minute or two till all is combined!

Add your green onion and bang bang sauce on top and enjoy!