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Mix the chicken, rice wine, white pepper, sugar, salt and grated ginger together and roll the chicken into logs with tin foil, steam on high heat for 15-18min. Turn off the heat and let it sit for 15min.
Add the spring onion, ginger, white pepper, salt, sugar and chicken powder in a heat proof bowl and pour heated oil (to about 240C) over the ingredients. Stir and set aside.
In a cold pot, add the ginger and 500ml oil and bring the ginger to a crisp on medium high heat. Strain ginger and season with a pinch of salt. Reserve ginger oil for future use.
Bring the chicken bones, 2.5 litre water, salt, white pepper, garlic, ginger and spring onion to a gentle simmer and remove scum off the top for 45min.
Add the cooked chicken fat and juices, 4-5 cups chicken stock, ginger oil (optional), ginger, garlic and spring onion to the washed rice and cook in a rice cooker.