Bring a large pot of water to a boil with 1 teaspoon salt, thumb-sized smashed ginger, and 4-5 smashed garlic cloves. Gently add whole chicken, reduce heat, and poach slowly for 20-25 minutes uncovered.

Turn off heat, cover pot, and let chicken rest for 20-25 minutes. Then plunge into ice-cold water for 5-6 minutes, drain, and carve.

Wash and dry 3 cups long grain rice. Heat 2 tablespoons chicken fat in a wok, add 2-3 cm grated ginger and 3-4 minced garlic cloves, stir-fry until fragrant. Discard skin, add rice and 1-2 teaspoons salt, stir-fry to coat.

Transfer rice mixture to a rice cooker or pot, add 3½ cups chicken stock and screwpine leaves if using. Cook until fluffy.

For chili sauce, blend 10 fresh red chilies, 2 cm ginger, 4 garlic cloves, ¼ teaspoon salt, 1 teaspoon lime juice, and 2 tablespoons chicken stock in a food processor until smooth.

For ginger sauce, blend 75g ginger, 6 garlic cloves, ½ teaspoon salt, 1 teaspoon lime juice, and 2 tablespoons chicken stock until smooth.

For chicken sauce, mix 1 tablespoon garlic oil, 1 teaspoon sesame oil, 5 tablespoons light soya sauce, 1½ tablespoons sugar, and 3 tablespoons chicken broth.

Drizzle chicken sauce over carved chicken, garnish with fresh coriander leaves, sliced spring onions, and cucumber. Serve with rice and dipping sauces.