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Heat 1 tablespoon of oil in a large saucepan over medium heat. Add three–quarters of your sliced scallions (saving the last quarter for topping at the end), season with Kosher salt, and cook for about 2 minutes until soft. Add ginger and garlic and cook for 1 minute. Add rice and cook for another minute.
Add 6 cups of water and bring to a boil. Add chicken to the pot, then put the lid on the pot and leave it slightly uncovered. Reduce heat to low and cook slightly uncovered for 30–35 minutes, stirring halfway through, until the juk is thick and creamy, and the chicken is cooked through. Turn off heat.
Remove the chicken from the pot and shred into pieces. Season the shredded chicken with Kosher salt and a drizzle of Momofuku Toasted Sesame Oil.
Add 1 teaspoon of Momofuku Toasted Sesame Oil, 1 tablespoon of Momofuku Soy Sauce, and more Kosher salt as needed to the pot of juk.
To serve, spoon the juk into bowls, then top with shredded chicken and remaining scallions. Drizzle with Momofuku Chili Crunch, as desired.