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1
Combine 2 T fish sauce w/ garlic & ginger in a small bowl. Put chicken on a cutting board. Using a sharpchef's knife, disjoint the chicken into drumstick, thigh, wing, and breast pieces. Chop each breast half crosswise into 4 pcs Put chicken in a large bowl and rub with 2 tsp. sea salt and fish sauce mixture. Cover & refrigerate. Line a rimmed baking sheet with a dishtowel/set aside.
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2
Put rice in a large sieve, submerge the sieve in a bowl of cold water, swish rice until water turns milky. Lift sieve out of water, discard water, and fill bowl with fresh cold water. Repeat until the water is clear when the rice is swished, 2-3 more times. Shake as much water from rice as possible and then turn out onto towel-lined pan. Spread the rice in an even layer and set aside to dry completely, 30 min to 1 hour.
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3
Heat an 8-qtDutch oven over med heat for 2 min Add oil and rice, spreading into an even layer. Let rice sit for 1 min stir, and let sit for another min. Repeat until the rice is somewhat translucent, 2 to 3 more times. Add chicken broth and 1 C water. Increase the heat to high & bring liquid to boil. Reduce heat to low, cover pot, and cook for exactly 12 min.
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4
Meanwhile, put chiles in small bowl and cover with remaining 3 T fish sauce; set aside. Put thinly sliced scallions in a small bowl and cover with the rice vinegar; set aside.
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5
Arrange drumsticks, thighs, and wings in a single layer on top of rice. Cover pot and cook for 10 min; quickly add breast pieces to pot. Cover and cook until chicken pieces are firm and spring back when lightly pressed, 40-45 min longer. Turn off heat and bring pot to the table.
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6
Remove scallion greens from water, pat with a paper towel to dry, and put in a small bowl. Uncover chicken and rice and serve directly from pot-be sure to serve each person some of the crusty, golden-brown rice from bottom of the pot. Garnish with the scallion tops and serve with the chile-fish sauce and the scallion vinegar on the side.
