In a large pot, place the whole chicken, the bruised ginger, and scallions. Add approximately 3 liters of chicken stock and bring it to a boil. Reduce the heat and let it simmer for about 40-50 minutes or until the chicken is cooked through. Once done, carefully remove the chicken and place it in a bowl of ice-cold water to stop the cooking process.
While your chicken cools, strain the broth from the pot into another container. This will be the base for your rice and a flavorful addition to the dish.
In a separate pot, heat the vegetable oil over medium heat. Add the minced shallots and garlic, sautéing until fragrant. Add the washed rice to the pot and stir until the rice is coated in the oil and lightly toasted. Pour in 2.5 cups of the chicken broth and a pinch of salt. Bring the mixture to a boil, then cover and reduce to a simmer for about 15 minutes, or until the rice is cooked and fluffy.
In a small bowl, combine the chicken fat, garlic and shallot oil, light soy sauce, sesame oil, and additional chicken broth. Mix well and adjust the seasoning to taste.
Slice the chicken into serving pieces and arrange it on a plate alongside a generous scoop of fragrant rice. Drizzle the chicken sauce over the chicken and rice. Garnish with cucumber slices and fresh cilantro for a refreshing touch.
