Prepare the bird: remove giblets and trim excess fat from the Whole Chicken. Generously season the cavity and exterior with Salt, then stuff the cavity with several smashed slices of Fresh Ginger, a handful of Spring Onions and a couple of bruised Pandan Leaves.
Poach the chicken: bring a large pot of Water to a gentle simmer, add the chicken breast-side down and maintain a low simmer (not a rolling boil) until an instant-read thermometer near the thigh reads cooked through (about 30–40 minutes for a medium chicken). Keep the poaching liquid — it becomes your base chicken stock.
Cool and glaze: immediately transfer the cooked chicken to an ice bath or very cold water to stop cooking and tighten the skin; then pat dry. Rub the skin all over with Sesame Oil and finish with a light sprinkle of Fine Salt for a glossy, seasoned finish; set aside to rest.
Make the fragrant rice: rinse the Jasmine Rice until the water runs clear. In a pan or rice cooker, heat a few tablespoons of Rendered Chicken Fat until shimmering, add minced Garlic and finely grated Fresh Ginger and briefly cook until aromatic, then toss in the drained rice and the torn Pandan Leaves. Add hot Chicken Stock (use the reserved poaching liquid if you like), season with Fine Salt and cook the rice until tender.
Prepare the ginger–scallion oil: finely mince extra Fresh Ginger and chopped Spring Onions. Heat neutral oil until very hot and pour it over the ginger and scallions so the aromatics sizzle; season with a pinch of Fine Salt. Set aside.
Make the spicy citrus sauce: combine chopped Red Chilies and Bird's Eye Chilies with extra minced Garlic and Fresh Ginger, then add Fresh Lime Juice, a splash of warm Chicken Stock, a pinch of Sugar and a little Salt. Blend or pound to a coarse paste and adjust sweetness, heat and acidity to taste.
Mix the soy dressing: stir together Light Soy Sauce and Dark Soy Sauce with a small ladle of warm Chicken Stock and a few drops of Sesame Oil to make a thin, savory sauce for drizzling over the carved chicken.
Finish and serve: carve the rested chicken into serving pieces and arrange over a bed of the fragrant rice. Garnish with thin cucumber slices and sprigs of Fresh Coriander (Cilantro). Serve with the ginger–scallion oil, spicy citrus sauce and the soy dressing on the side so everyone can season to taste.
