1-First Step: Prep the chicken Wash the chicken and reserve the chicken fat from the cavity. Pat the chicken dry, then rub the skin with 1 tablespoon salt for a better skin sheen. If your chicken has extra excess moisture, give it a second pat-down so the salt adheres well.

2-Second Step: Start the poaching liquid In a large stockpot, bring 12-14 cups water to a boil with 4-5 slices ginger and 2 whole scallions. Keep the heat steady so the water returns to a boil quickly when you add the chicken.

3-Third Step: Poach carefully Lower the chicken breast-side up. Adjust the water level so the breast slightly pokes out, then wait for the boil to resume. When it resumes, lift the chicken to release cold water from the cavity, then lower it back in.

4-Fourth Step: Simmer gently, then check doneness Boil again, then reduce to a bare simmer, cover the pot, and cook for 30-35 minutes. If you prefer sizing guidance, plan for 10-11 minutes per pound. Cook until thigh juices run clear.

5-Fifth Step: Ice bath for silky skin Prepare an ice bath while the chicken poaches. Remove the chicken, drain the cavity, then submerge the chicken in ice for 15 minutes to halt cooking and enhance texture. After that, drain and cover until serving.

6-Sixth Step: Render chicken fat and start the rice While the chicken cools, heat a skillet over medium heat. Add 2 ounces chicken fat and 1 teaspoon neutral oil, then render until about 1 tablespoon fat remains. Add 4 minced garlic cloves and fry briefly until fragrant. Then stir in 3 cups uncooked rice for 2 minutes so the rice toasts lightly and absorbs the fat.

7-Seventh Step: Cook the rice Transfer the rice to a rice cooker with chicken stock. Fill to the 4-cup line and stir in 2 teaspoons salt, then cook. Stovetop alternative: Soak the rice in stock and salt for 20 minutes, then simmer covered for 15 minutes until tender.

8-Eighth Step: Make the ginger-garlic sauce Finely mince the 4-inch piece ginger and 2 garlic cloves. Gently fry in 3 tablespoons neutral oil until aromatic and lightly caramelized, then season with 1 pinch salt.

9-Ninth Step: Make the sweet dark soy sauce Heat 1/4 cup water with 1.25 ounces rock sugar until dissolved and syrupy. Stir in 1/4 cup dark soy sauce, then set aside to cool slightly so it thickens.

10-Tenth Step: Make the chili sauce Finely grind 3 red chilies, 1.5-inch piece ginger, and 2 cloves garlic. Mix with 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon sugar, 1 tablespoon fresh lime juice, and 1/2 teaspoon rice vinegar or white vinegar. Finally, stir in 2 tablespoons broth from boiling the chicken and adjust consistency to your liking.

11-Final Step: Carve, serve, and finish Carve the chicken and serve it with the rice and all three sauces. If you want, season and serve the chicken broth on the side.