Method

1. Stuff the chicken cavity with ginger and spring onions.
   
   
2. Place the chicken in a large stock pot. Fill the port with water, enough to comfortably cover the chicken. Season the chicken with salt. Bring the pot to a medium heat, enough for it to boil.
   
   
3. Once boiling, reduce the heat to low, cover and let simmer for approximately 20 minutes or until the internal temperature is 75^oc. Once cooked, remove from heat and transfer to an ice bath to prevent further cooking.
   
   
4. Reserve the poaching broth, discard the ginger and spring onions.
   
   
5. Pat the chicken dry, rub the sesame oil over to stop the chicken drying out.
   
   
6. To make the fried ginger garlic mix, in a small pan heat sesame oil with excess chopped chicken fat. Add the ginger, garlic and salt. Fry for 10 minutes until aromatic. Set aside 1/4 of the mixture.
   
   
7. Cook the rice with your preferred method, using the excess chicken poaching water.
   
   
8. While the rice is cooking, make both the ginger garlic sauce and chilli dipping sauce. Add all ingredients together in separate bowls, stir to combine.
   
   
9. In another separate bowl, combine ingredients for the soy sauce glaze.
   
   
10. Carve the chicken, brush the skin with the soy glaze, and garnish with coriander.
    
    
11. Served the sliced chicken with rice and dipping sauces.