Rinse the chicken thoroughly and be sure to save any fat from the cavity—it will be used for the rice. Place the chicken on a plate and pat it completely dry with paper towels. Rub the exterior with salt to help firm up the skin and give it a pleasant sheen. Set aside.

Fill a large stockpot with 12–14 cups of water and bring it to a boil with the ginger slices and whole scallions. Carefully lower the chicken into the pot, breast-side up. Adjust the water level so the top of the breast just emerges from the surface to prevent overcooking the white meat.

When the water reaches a boil again, lift the chicken to drain any cold water trapped inside the cavity, then gently lower it back into the pot. Bring the water back to a gentle boil once more. As soon as small bubbles begin to rise, reduce the heat to a low simmer. Keep the lid on and maintain a gentle simmer for 30–35 minutes—approximately 10–11 minutes per pound. For larger birds (over 3½ pounds), expect to simmer for 40–50 minutes.

Toward the end of the cooking time, prepare a large ice bath. To test doneness, insert a toothpick into the thickest part of the thigh; if the juices run clear, it's ready. Carefully lift the chicken from the broth, drain the cavity, and lower the bird into the ice bath to stop the cooking process. Let cool for 15 minutes. Drain well and cover with plastic wrap until ready to serve.

You may choose to leave the poaching liquid on a low simmer to intensify its flavor for use in the rice.

As the chicken cools, start preparing the rice. In a wok or large skillet, heat the chicken fat with a little oil over medium heat. Render it for 1–2 minutes until you have at least 1 tablespoon of fat. Add the minced garlic and sauté briefly, just until fragrant—avoid browning.

Add the rinsed, drained rice and stir continuously for 2 minutes, allowing each grain to be coated in the aromatic fat. Turn off the heat.

Transfer the rice into a rice cooker (optional: include or discard the remaining chicken fat). Pour in the hot chicken stock from poaching until it reaches the 4-cup mark in your rice cooker (3 cups rice = 4 cups in rice cooker terms). Stir in the salt, close the lid, and cook as usual.

If using a stovetop method, transfer the rice mixture to a pot. Add 4 cups of chicken stock and the salt. Let the rice soak for 20 minutes. Then cover and bring to a boil. Once it reaches a boil, reduce heat to the lowest setting and simmer, covered, for 15 minutes until tender and fluffy.

Pulse the ginger and garlic in a food processor until finely minced. In a small pan, heat the oil until shimmering, then gently fry the mixture just until it loses its raw edge and turns aromatic. Do not brown. Season with salt and transfer to a dipping bowl.

In a small saucepan, heat water and sugar over medium heat, stirring constantly until the sugar dissolves and forms a thick syrup. Add the dark soy sauce and stir to combine. Pour into a sauce dish.

Blend the red chilies, ginger, and garlic in a food processor until very fine. Scrape down the sides as needed for even consistency. Add sesame oil, salt, sugar, lime juice, and vinegar. Pulse briefly to combine.

Transfer to a small bowl and stir in the chicken broth, 1 tablespoon at a time, until your preferred thickness is reached—either a bold paste or a pourable dipping sauce.

Serve the chicken at room temperature, cut into bite-sized pieces with rice on the side. Offer all three sauces for dipping, along with optional cucumber slices and a bowl of hot broth.