Making the Chicken

1. Remove Chicken from packaging and rinse thorougly. Trim the fat from the cavity and preserve it for later.
2. Clean chicken by generously coating with coarse salt and rub vigorously to remove extra dirt and dead skin.
3. Rinse again thorougly inside and out
4. Coat chicken with salt, then stuff with garlic cloves, ginger slices, and green onions
5. Place chicken in a large stock pot and fill with water 1 inch over the chicken
6. Bring pot to boil
7. As soon as pot boils, reduce heat to a low simmer and cook for 30 minutes
8. (While waiting, move on to the rice and sauces)
9. After the 30 mintues is over, turn off heat and cover the pot. Let cook for another 25-30 mintues until chicken is at least 170 degrees
10. Preserve the chicken stock for use later!
11. Remove the chicken from the pot and immediately place in an ice bath for 5-10 mintues
12. Remove from ice bath and place in collander to drip dry

Making the Rice

1. Rinse rice thorougly, then let soak for at least 10 minutes
2. After soaking, place in collander or strainer to let dry
3. Add chicken fat to a large wok over medium-high heat to extract at least 2 Tbsp of the liquid chicken fat.  Remove the solid fat and add 1 Tbsp sesame oil.
4. Add chopped shallot to the wok and fry until slightly browned.
5. Add garlic and ginger and fry until fragrant, about 2 mins.
6. Add rice to the wok and fry for 2 minutes.
7. Transfer all contents of the wok into a rice cooker, add 1 tsp salt
8. Add 3 cups of the preserved stock to the rice cooker and turn on

Making the Chicken Sauce

1. Mix all ingredients in a small bowl until sugar is dissolved and mixed thoroughly
2. Use to pour over chicken once prepared (see final steps)

Making the Chili Dipping Sauce

1. Add all ingredients to a small food processor and blend until mostly smooth
2. Place in shallow dish for dipping

Final Steps

1. Slice chicken into small slices and plate next to rice. Pour some of the sauce onto the chicken
2. Garnish with cilantro, green onions, and cucumber