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Cut away coriander roots and wash well. Pick coriander sprigs and reserve for garnish. Place coriander roots and stalks in a medium saucepan with the stock, vinegar, sugar, ginger, roughly chopped shallot and garlic. Bring to a simmer over high heat. Place a fine sieve over a heatproof jug and measure out 1¼ cups (310ml) strained stock. Season with ¼ tsp fine salt. Place the rinsed rice in a rice cooker. Arrange chicken on top. Pour over the measured 1¼ cups (310ml) strained stock. Cover and switch to ‘cook’.
Meanwhile, reduce heat to medium-low and simmer remaining stock, uncovered, for 10 minutes. Cover to keep warm.
When rice is cooked and rice cooker setting has switched to ‘warm’, reheat the stock in the pan over high heat until hot, then strain stock, discarding solids.
To serve, divide rice between two shallow bowls. Slice chicken and arrange on top of rice. Pour over strained hot stock. Sprinkle with coriander sprigs and shredded shallot. Serve with a dollop of crispy chilli oil, if using, and sliced cucumber.