Wash chicken under cold water.

Place chicken in a large pan with celery leaves, peppercorns, salt, and spring onion.

Cover with water.

Cover the pan, bring to the boil, then simmer for 15 minutes.

Turn off heat and leave, covered, for 45 minutes (to poach).

Heat peanut oil and sesame oil in a pan with a well-fitting lid.

Add ginger, garlic, and onion and cook until soft and golden.

Set aside 1 tablespoon of the oil mixture for the Dipping Sauce.

Add rice to the pan and cook, stirring, for 2 minutes.

Add 3 cups of stock from the pan in which the chicken was cooked.

Bring to the boil, then simmer until holes appear in the rice.

Cover the pan tightly and reduce heat to very low.

Cook for 15 minutes.

Remove the lid and fluff up the rice with a fork.

While rice is cooking, remove the chicken from the pan, retaining the stock for the Soup.

Joint Western-style or chop Chinese-style.

Arrange chicken pieces on a serving platter and keep warm.

To make Dipping Sauces: Combine reserved oil tablespoon with grated ginger.

For the second sauce, combine soy sauce and chili.

To make Soup: Strain the remaining stock, bring to the boil, and add Chinese cabbage.

Pour into a bowl and sprinkle with coriander.

Serve chicken, rice, and Dipping Sauces with the bowl of hot chicken broth on the side.