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1
Remove fat from cavity of chicken and reserve for rice.
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2
Rub chicken inside and out with 1 teaspoon salt.
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3
Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken.
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4
Put chicken, breast down, in water and return to a boil, covered.
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5
Simmer chicken, partially covered, 20 minutes and remove from heat.
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6
Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.
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7
Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup.
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8
Cool chicken completely, turning once.
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9
Drain chicken and pat dry with paper towels.
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10
Cut into serving pieces.
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11
Pulse chile-sauce ingredients to a coarse paste in mini food processor.
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12
Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids.
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13
Add vegetable oil if necessary to make 2 tablespoons fat.
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14
Wash rice under cold running water until water runs clear and drain well.
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15
Cook shallots in fat over moderate heat, stirring, until browned.
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16
Add garlic and cook, stirring, 1 minute.
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17
Add rice and cook, stirring gently, 1 minute.
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18
Add 3 cups reserved broth and bring to a boil.
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19
Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
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20
Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more.
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21
Remove from heat and let stand, covered and undisturbed, 5 minutes.
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22
Fluff rice with a fork and cover.
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23
Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes.
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24
Drain well.
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25
Stir together soy sauce and sesame oil.
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26
Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute.
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27
Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes.
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28
Drizzle soy-sesame mixture over chicken.
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29
Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chile sauce.
