In a large Dutch oven or similarly sized pot, combine chicken, whole garlic cloves, ginger, and onion with cold water. Bring to a simmer, then cover and cook at a gentle simmer for 2-3 hours

In a medium bowl, cover rice with at least 2 inches cold water and soak for 1 hour. Drain well.

Carefully transfer chicken to work surface and let stand until cool enough to handle. Set a fine-mesh strainer over a medium heatproof bowl and strain broth through it; discard solids.

In a 3-quart saucier or saucepan, heat oil. Add minced onion, cook til soft. add in carrot and celery, cook til soft. Add minced garlic. Add drained rice and cook, stirring frequently, until a sticky film develops on bottom of pot, about 3 minutes. Cook, stirring frequently, until vegetables have softened fully and rice grains are slightly translucent around their edges, about 2 minutes.

Add 6 cups (1.4L) strained broth (i did three of the homemade and 3 of swanson) and stir to scrape up any starchy coating on bottom of pan. Bring to a rapid simmer, then cook, stirring occasionally to make sure nothing sticks to bottom of pan, until rice grains are plump and tender and liquid is thickened, about 30 minutes.

Meanwhile, shred chicken meat, discarding skin, bones, fat, and cartilage.

Season juk with salt and msg, put in bowls, and top with chicken, green onion, sesame oil. I like to add cooked mushroom and soy sauce to mine.