1-Wash and salt the chicken: Wash chicken and reserve chicken fat from cavity. Pat chicken dry and rub with 1 tablespoon salt for sheen.

2-Start the poaching liquid: Boil 12-14 cups water with 4-5 slices ginger and 2 whole scallions. Lower chicken breast-side up into boiling water with breast just above water level to avoid dryness.

3-Control the boil and cook gently: When water returns to boil, lift chicken briefly to pour out cold water trapped inside cavity, then lower back in. Bring to a boil again and reduce to barely simmer with cover. Cook 30-35 minutes (roughly 10-11 minutes per pound, more for larger poultry). Check doneness by inserting a toothpick into thickest thigh; juices should run clear.

4-Ice bath to lock in juices: Prepare a large ice bath before chicken finishes cooking. After cooking, drain cavity water and submerge chicken gently in ice bath for 15 minutes to stop cooking and lock in juices. Drain and cover until serving.

5-Reduce poaching liquid (optional): Optionally simmer poaching liquid uncovered to reduce for rice cooking. This step makes the rice taste richer.

6-Toast the rice base: For rice, heat 2 ounces chicken fat and 1 teaspoon neutral oil in wok or skillet on medium. Fry 4 cloves minced garlic briefly without burning, then add 3 cups rice and stir for about two minutes. This helps coat grains and boosts aroma.

7-Cook rice with chicken stock: Transfer rice to rice cooker or pot. Add poaching stock instead of water until rice cooker reaches the “4” line or use 4 cups stock for pot method. Stir in 2 teaspoons salt, then cook in rice cooker or soak and simmer with pot method.

8-Make the sauces while you wait: Prepare sauces while chicken and rice cook so everything is ready at the same time.* Ginger-Garlic Sauce: Grind 4-inch ginger and 2 cloves garlic finely, fry gently in 3 tablespoons oil until aromatic and slightly caramelized, add 1 pinch salt.* Sweet Dark Soy Sauce: Heat 1/4 cup water and 1.25 ounces sugar (or 2.5 tablespoons granulated sugar) until syrupy, stir in 1/4 cup dark soy sauce.* Chili Sauce: Grind 3 chilies, 1.5-inch ginger, and 2 cloves garlic finely. Combine with 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon sugar, 1 tablespoon fresh lime juice (juice of 1/2 lime), and 1/2 teaspoon vinegar (rice vinegar or white vinegar). Add 2 tablespoons chicken broth to reach your desired consistency.

9-Serve: Slice chicken, place over rice, and serve with cucumber if you like. Offer all sauces on the side.