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1
Bring a large pot of water to a boil.
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2
Rub the inside and outside of the chicken with salt and put 2 tablespoons of the garlic and the ginger in its cavity.
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3
Add the chicken to the water; it should be completely submerged, but just barely.
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4
Cover, reduce the heat to medium, and cook for 10 minutes.
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5
Turn off the heat and let the bird remain in the water for 2 hours, covered.
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6
Remove the chicken from the pot (reserve the stock) and place it in a large bowl of ice water until cool.
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7
(Or refrigerate it and proceed with the recipe when youre ready.)
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8
Place the peanut oil in a skillet over medium heat.
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9
When the oil is hot, add the remaining garlic and the shallots; cook, stirring occasionally, until lightly browned, about 5 minutes.
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10
Add 1 quart of the reserved chicken stock and bring to a boil.
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11
Add the rice, bring to a boil again, then reduce the heat to low and cover; cook for about 20 minutes, until the rice has absorbed all the liquid.
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12
Stir in salt and pepper to taste.
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13
Drain the chicken and rub it with the sesame oil.
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14
Cut it into bite-sized pieces (you can decide whether you want to include the bones or not) and arrange it over the rice.
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15
Drizzle some of the Ginger-Chile Sauce over the chicken and decorate with the tomatoes and cucumbers.
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16
Sprinkle the scallion and cilantro over all or, if you like, heat the remaining chicken stock and serve in small bowls, sprinkled with the scallion; stir in some sauce to taste.
