1. Start by boiling a large pot of water. While waiting for it to come to a boil, clean the whole chicken thoroughly by exfoliating it with kosher salt. This step is essential to ensure the chicken is clean and free from impurities. Rinse the chicken well, both inside and out, to prepare it for poaching.
2. Once the water is at a hard boil, gently add the cleaned chicken. Allow it to return to a hard boil, letting the scum rise to the surface. Boil for about five minutes and then discard all the water along with the scum. This helps to achieve a clear, clean broth.
3. Refill the pot with fresh water, ensuring it covers the chicken by about an inch. Add in the garlic, green onion, and ginger. Bring the pot back to a boil over high heat. Immediately lower the heat to keep a gentle simmer. Cook for approximately 30 minutes, adjusting the time if using a smaller chicken. To check for doneness, insert a chopstick into the flesh near the leg. If the juices run clear, your chicken is ready!
4. Once the chicken is cooked through, turn off the heat and remove the pot from the burner. Carefully transfer the chicken into a bath of ice water to cool. This quick cooling process halts cooking, maintaining the meat’s tenderness and giving the skin a firm texture. After cooling, pat the chicken dry using paper towels and rub it generously with sesame oil all over. This prevents the chicken from drying out.
5. Discard the garlic, ginger, and green onion from the broth. Season it with salt to taste for a flavorful soup base.
6. For the rice, place it into a large bowl and fill it with water. Use your hands to swish the rice, cleaning it thoroughly. Tilt the bowl to discard the cloudy water while keeping the rice intact. Repeat this process three more times until the water is clearer.
7. In a wok or pot, heat two tablespoons of cooking oil over medium-high heat. Once hot, add the ginger, shallots, and garlic, frying them until your kitchen fills with a heavenly aroma. Be cautious not to burn these flavorful aromatics! Drain the rinsed rice and add it to the wok, stirring to coat the grains in the oil. Cook for an additional minute, then add sesame oil and mix well.
8. Add in two cups of the reserved poaching broth, bringing it to a boil. Once boiling, reduce the heat to low, cover the pot, and cook for 15 minutes. After cooking, remove from heat and let it sit covered for another 5 to 10 minutes, allowing the flavors to meld.
9. While the rice is cooking, prepare the sauces and carve the chicken for serving. For the chili sauce, blend the ingredients in a blender until smooth and vibrant. For the ginger garlic sauce, heat the cooking oil in a small saucepan until it starts to smoke lightly. Turn off the heat and immediately add garlic and ginger, letting it sizzle for a few seconds. Once the sizzling subsides, mix in salt and vinegar.
