Rinse the chicken under cold running water. Pat dry.

In a large pot, add water, cooking oil, ginger, garlic, salt, and white pepper. Bring to a boil.

Gently lower the whole chicken into the boiling water. Reduce heat to a simmer.

Simmer the chicken for approximately 45 minutes, or until cooked through. The internal temperature should reach 74°C (165°F).

Remove the chicken from the broth and immediately submerge it in an ice bath for 10 minutes to stop the cooking process and keep the skin from getting dry. Reserve the broth.

Once the chicken has cooled completely, cut it into pieces. Strain the reserved broth and remove the chicken fat.

In a rice cooker, combine the rinsed rice, chicken broth, chicken fat, and salt. Cook according to the rice cooker instructions.

Prepare sauces by combining individual ingredients. Slice the cucumber and chop the cilantro.

Serve the chicken with the fragrant rice, cucumber slices, coriander and sauces. Enjoy!