Bring a large pot of water to a boil. Add 1 teaspoon salt, a thumb-sized piece of smashed ginger, and 4-5 smashed garlic cloves.

Gently lower the whole chicken into the pot and immediately reduce the heat. Poach uncovered for 20-25 minutes.

Turn off the heat, cover the pot, and let the chicken steep for another 20-25 minutes to continue cooking in the residual heat.

Remove the chicken and plunge it into cold water for 5-6 minutes to achieve the distinctive gelatinous skin texture. Drain and set aside to dry before cutting.

Reserve 3½ cups of the poaching liquid to use as chicken stock for the rice and sauces.

For the rice, wash 3 cups of long grain rice and drain in a colander until dry.

Heat 2 tablespoons of chicken fat with skin in a wok or pan. Add 2 tablespoons of water to help render the fat.

Once the oil releases, add 2-3 cm of grated ginger and 3-4 grated garlic cloves. Fry until fragrant but not burned.

Remove the spent chicken skin and fat pieces. Add the dried rice and 1-2 teaspoons of salt, stir-frying for 1-2 minutes.

Transfer the rice mixture to a rice cooker or pot. Add 3½ cups of reserved chicken broth and screwpine leaves if using. Cook until the rice is fluffy.

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

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

For the chicken sauce, combine 1 tablespoon garlic oil, 1 teaspoon sesame oil, 5 tablespoons light soy sauce, 1½ tablespoons sugar, and 3 tablespoons chicken broth. Mix well.

Slice the chicken into serving pieces and drizzle with the chicken sauce.

Serve the chicken with the fragrant rice, all three dipping sauces, sliced cucumber, fresh coriander leaves, and spring onions.