Rinse the whole chicken and drain well. Stuff the chicken cavity with the thumb-sized cleaned and bruised ginger (use one of the small gingers) and all 6 stalks of scallion. Rub 2 teaspoons of the salt all over the chicken skin.

In a stockpot that fits the chicken snugly, bring the 10 bowls (approximately 3 liters / 12 cups) chicken stock and the remaining 1 teaspoon salt to a boil.

Submerge the whole chicken breast side down in the boiling stock. As soon as the stock returns to a boil, immediately reduce the heat to a gentle simmer and cook the chicken for 35–45 minutes, depending on the chicken’s size (longer for larger birds).

While the chicken cooks, prepare an ice bath: use the 10 bowls (approximately 3 liters / 12 cups) ice cold water and keep it ready.

When the chicken is done, remove it from the pot and plunge it into the prepared ice bath for 10 minutes to stop the cooking. Reserve the poaching liquid (chicken broth) for later use. After the ice bath, drain the chicken, discard the ginger and scallions from the cavity, and set the chicken aside to cool. When cool enough to handle, chop the chicken into serving pieces and keep warm.

Heat the 5 tablespoons vegetable oil in a wok or large skillet over medium heat. Add the 4 cloves minced shallot and 4 cloves minced garlic and fry, stirring, until fragrant and golden (about 2–3 minutes). Do not burn.

Add the 3 cups washed rice to the wok and stir for 1–2 minutes to coat the rice grains in oil and aromatics. Transfer the rice mixture to the rice cooker bowl.

To the rice in the rice cooker, add 2.5 cups plus 2 tablespoons of the reserved chicken broth, the second thumb-sized cleaned and bruised ginger, 1 tablespoon garlic-and-shallot oil, 70 g (2½ oz) chicken fat, and 1.5 teaspoons salt. Close the rice cooker and cook according to the rice cooker’s instructions.

While the rice cooks, make the soy drizzle: combine 2 teaspoons light soy sauce, 2 teaspoons chicken broth, 3 teaspoons sesame oil, and 3 teaspoons garlic-and-shallot oil in a small bowl; stir and set aside.

Make the chili sauce: in a bowl combine 3 tablespoons Huy Fong Chili Garlic Sauce, 15 g (½ oz) grated or finely minced garlic, 50 g (1¾ oz) grated or finely minced ginger, 1 teaspoon salt, 1 teaspoon sugar, 3 tablespoons chicken broth, and 1 tablespoon lime juice. Stir until combined and taste; adjust only with the listed ingredients if needed.

Reheat some of the reserved poaching broth if you plan to serve it as a side soup.

When the rice is done, open the rice cooker and fluff the rice with a fork or paddle. Discard the bruised ginger from the rice if you can locate it.

To serve: line a serving plate with the peeled cucumber rounds. Place a bowl or scoop of the cooked rice on the plate, arrange the chopped chicken pieces beside or on top of the rice, and drizzle the soy mixture over the chicken. Garnish with the 3 sprigs of cilantro.

Serve immediately with the prepared chili sauce alongside and the reserved chicken broth warmed as a soup.