For the ginger and spring onion oil, pound the ginger and salt to a rough paste with a heatproof mortar and pestle. Add the spring onion and pound lightly to combine. Heat the peanut oil in a small frypan until it is smoking then pour the hot oil over the ginger mixture. Stir, then set aside until ready to serve.

For the chilli sauce, pound the chilli, ginger, garlic, sugar and salt together in a mortar and pestle until very smooth. Add the boiling stock to the pounded mixture. Stir in the juice, then adjust the seasoning if necessary.

Remove the fat deposits from inside the cavity of the chicken, roughly chop the fat and place in a small frying pan over very low heat to render. Reserve the chicken oil.

To begin poaching the chicken, pound the unpeeled ginger and add to a large pot with water, spring onion tops, salt, and MSG or chicken stock powder. Bring to a boil, then reduce heat and add the chicken. Cook for 45 minutes.

Carefully lift the chicken out and plunge into a bowl of salted iced water for at least 10 minutes. Rub the skin with sesame oil.

To make the chicken rice, pound the garlic and eschallot. Combine the rendered chicken oil with vegetable oil and heat in a wok. Add the garlic and ginger, strain through a sieve. Place the rice in a rice cooker or saucepan with reserved stock and oil. Cook according to rice cooker instructions.

For the dressing, combine the ingredients with stock from cooking the chicken. Slice and debone the chicken, pour the dressing over it, and serve with coriander, cucumber, tomato, rice, and sauces.