Combine the marinade and rub it all over the chicken, inside and out. Place in the fridge uncovered overnight. Take the chicken out 30 minutes before cooking.

Stock: Place chicken bones in cold water and bring them to a boil.

Remove foamy water and rinse chicken thoroughly.

Add 9 cups of water to the pan, add all stock ingredients and chicken. Let it boil for 45 minutes to 1 hr until the bone is soft and the feet are tender.

Let the stock cool and remove the excess fat and season to taste. If you want full flavour, don't remove the fat.

In a rice cooker, add 2 cups of rice and 1.5 cups of stock.

Place a rack on top of the rice with spring onions.

Stuff chicken with spring onion and ginger and place it on top of the rack.

Set the rice cooker and let it steam for 2-3 hrs until the chicken is thoroughly cooked. (Best to set it and forget it when you leave work)

To make green onion ginger sauce, heat the oil until it smokes and pour it over the onion, mixing well.

Let the chicken rest for 30 minutes before cutting into bite-sized pieces.

Serve with broth, steamed vegetables, thickened soy sauce, chili sauce and green onion ginger oil with a hot bowl of chicken rice.