2 small chicken

2 scallions cut into 2 inch  pieces

5 cilantro sprigs

3/4 tsp salt

ginger slices

black peppercorns

finely chopped scallion

DIPPING SAUCES

2 scallions sliced

1 tbsp finely grated ginger

1 tsp salt

3 tbsp oil

3 tbsp light soy sauce

1-2 red chiles,sliced

Rinse the chicken,drain and place the chicken in a large clay pot or braising pan. Add the scallion, cilantro.salt,ginger,peppercorns and enough water to cover the chicken.

Cover and bring to a boil then reduce the heat and simmer very gently for 30 minutes.turn off heat and let chicket to sit for 10 minutes.

TO MAKE the dipping sauces, combine the scallions,ginger and salt in one small heatproof or metal bowl.

HEAT a wok over high heat, add the oil and heat until smoking. Allow it to cool slightly,then pur over the scallion mixture. The mixture will splatter. stir well. Combine the soy sauce and chiles in another small bowl.

Remove the chicken from the pot and drain well. skim off any impurities from the liquid and strain the liquid.

cut the chicken through the bones into bite size pieces. Pour the stock into soup bowls ,sprinkle with the finely chopped scallion,and serve with the chicken along with bowls of rice and the dipping sauces.