Remove as much excess skin and fat from the chicken as possible. Reserve the trimmings for later. Rub the chicken with the sea salt.

Place the chicken stock in a large pot with the ginger and spring onion. Add the chicken to the pot and top up with enough water to just cover. Place over high heat and bring to a simmer. As soon as the water comes to the simmer, reduce the heat to low and simmer gently for 1 hour, occasionally skimming any foam from the surface.

Meanwhile, to make the dipping sauce, use a mortar and pestle to pound the coriander roots, garlic and salt into a fine paste. Transfer the paste to a mixing bowl. Add the remaining ingredients and stir until well combined. Set aside until ready to serve.

Use tongs to lift the chicken out of the braising liquid and place onto a chopping board or plate. Set aside until ready to serve.

To make the rice, heat the vegetable oil in a medium saucepan over medium-high heat. Add the chicken trimmings and allow them to sizzle for about 5 minutes or until golden and the fat has rendered. Use a slotted spoon to remove and discard the chicken trimmings. Add the rice and 560 ml (2¼ cups) of the chicken braising liquid and bring it to a gentle simmer. Reduce the heat to low, cover and cook for 10-12 minutes or until the rice is just tender.

To serve, cut the legs and wings off the chicken. Cut the breast meat off in 2 large pieces. Use a rolling pin to lightly pound the breast meat to tenderise it, then thickly slice against the grain.

Serve the chicken meat with the rice, coriander sprigs, sliced cucumber, nahm jim dipping sauce and a small bowl of the chicken cooking broth.