Direction

1. Remove innards from chicken and discard. Pat chicken dry. With kitchen shears, trim off wings at the joint, leaving drumette on carcass. Trim off chicken tail, and snip off as much fat from cavity as you can. Place wings, tail, and trimmed fat in a small bowl; cover and refrigerate until ready to use.
2. Place remaining chicken in a large (7-quart) saucepan or pot. Add scallions, sliced ginger, cilantro stems, and 1 tablespoon of the salt. Cover chicken with the water and bring to a boil over medium-high. Once boiling, reduce heat to medium-low and simmer until chicken is cooked through, or an instant read thermometer registers 160°F when inserted in thickest portion of chicken, about 1 hour to 1 hour 15 minutes, skimming and discarding foam as it rises to the top during cooking. Remove chicken from broth and place on a rimmed baking sheet or plate; let cool while preparing rice. Strain solids from the broth and discard; leave broth in saucepan. Cover to keep broth warm.
3. Place rice in a large bowl and cover with cold water. Agitate with your hand to release starch from rice. Drain and repeat until water is no longer cloudy, about 4 to 5 times. Strain rice and set aside. Heat 1 tablespoon of the oil in a wok or large skillet over medium heat. Add reserved chicken wings, tail, fat, and 1 teaspoon of the remaining salt and cook, stirring often, until fat has rendered and chicken wings and tail are golden brown and crispy, about 8 minutes. Once fat has rendered, reduce heat to low and add 4 teaspoons of the garlic and 1 tablespoon finely chopped ginger. Cook, stirring constantly, until fragrant and translucent, about 1 minute. Add rinsed rice and cook, stirring constantly, to coat all rice in rendered fat, about 1 minute. Remove from heat. Transfer rice mixture to an 8-cup rice cooker or a programmable pressure multicooker (such as an Instant Pot). Add 3 1/2 cups of the reserved broth and remaining 1 teaspoon salt; cook rice according to manufacturer’s instructions (about 25 minutes for a rice cooker). When done cooking, remove and discard wings and tail, leaving remaining trimmed crispy chicken fat in the rice.
4. Wipe out skillet or wok and return to stove. Add canola oil and heat over medium. Add ginger, scallions, and garlic and cook, stirring constantly, until fragrant and starting to soften, about 2 minutes. Transfer ginger mixture to a small food processor or blender. Add sweet soy sauce, light soy sauce, fermented bean paste, Thai chiles, tamarind, and 2 tablespoons reserved broth. Process until smooth, about 1 minute. Add cilantro stems and process until smooth, about 30 seconds. Taste and season with more salt and sugar if desired. Set aside until ready to serve.
5. Peel and halve cucumber lengthwise. Remove core and seeds with a spoon and discard. Chop cucumber into 1/2- to 1-inch pieces and set aside. Heat remaining reserved broth over medium heat until simmering, about 10 minutes. Add chopped cucumber and cook until cucumber has softened, 3 to 5 minutes.
6. Carve cooked chicken and remove and discard bones and skin. Slice dark and white meat into 1/2-inch-thick slices.
7. To plate, spoon and pack rice into a small round cup-size bowl; invert onto a plate. Arrange some chicken meat alongside rice. Garnish with chopped scallions and cilantro. Arrange 3 slices of cucumber alongside. Drizzle with about 2 teaspoons of Sauce. Ladle about 1 cup broth into a small bowl with some cucumber pieces; top with more scallions. Serve broth as a palate cleanser alongside with extra sauce if desired.