Chicken Rice

Wash the whole chicken thoroughly and drain well.

Stuff the bruised ginger and washed scallions into the chicken's cavity.

Rub 2 teaspoons of salt all over the chicken's skin — this acts like a scrub and gives smooth, clean-looking skin once cooked.

In a stockpot that fits the chicken snugly, bring the chicken stock and the remaining 1 teaspoon of salt to a boil.

Submerge the whole chicken breast-side down in the boiling stock.

Immediately reduce the heat to a gentle simmer and poach for 35–45 minutes depending on the chicken's size — a gentle bubble, not a violent boil, keeps the chicken juicy and tender without toughening it.

Check doneness at the thickest part of the thigh: the juices should run clear but the bone can stay slightly pink; if the bone still looks dark red, simmer a few minutes more.

As soon as the chicken is cooked, remove it and plunge immediately into the ice-cold water for 10 minutes — this ice bath shock stops the cooking, creates the signature jelly layer under the skin, and firms the skin so it stays smooth and doesn't tear when sliced.

Reserve the chicken poaching broth — don't throw it away; it's used to cook the rice, flavor the sauces, and makes a delicious side soup.

Drain the chicken, discard the ginger and scallions from the cavity, and set the chicken aside to cool before chopping into serving pieces.

Heat the vegetable oil in a wok over medium heat.

Add the minced shallots and garlic and fry until fragrant and golden.

Add the washed rice to the wok and stir to combine with the aromatics and oil.

Transfer the rice mixture to a rice cooker.

Add the chicken broth, ginger, reserved garlic and shallot oil, chicken fat, and salt to the rice cooker.

Cook the rice according to your rice cooker's instructions.

In a small bowl, combine the light soy sauce, chicken broth, sesame oil, and garlic and shallot oil; stir well and set aside.

In another bowl, combine the chili garlic sauce, grated garlic, grated ginger, salt, sugar, chicken broth, and lime juice; stir to mix well.

Taste and adjust the chili sauce with more salt, sugar, or lime juice as needed, then set aside.

Line a serving plate with the sliced cucumber rounds.

Add a bowl of the cooked rice and arrange the chopped chicken pieces on the plate.

Drizzle the soy sauce mixture over the chicken and garnish with cilantro.

Serve immediately with the chili sauce and a side of the reserved chicken broth as soup, garnished with cilantro or scallions if desired.