Step 1: Prepare the Chicken Begin by poaching the chicken. Combine the whole chicken, water, ginger, garlic, and salt in a large pot. Bring to a boil, then reduce the heat and simmer for about 45-60 minutes, until the chicken is fully cooked and tender. Skim off any foam that rises to the surface during cooking. Once done, remove the chicken from the broth and let it cool slightly before carving into pieces. Reserve the broth for cooking the rice.

Step 2: Cook the rice while the chicken cooks; prepare the rice. Rinse the jasmine rice under cold water until the water runs clear. In a large pot, heat the minced garlic until fragrant. Add the rice and stir for a few minutes. Pour in 4 cups of the reserved chicken broth, boil, then cover and reduce to a simmer. Cook for 15-20 minutes until the rice is tender and has absorbed all the liquid. Fluff the rice with a fork before serving.

Step 3: Make the sauce. While the rice is cooking, prepare the sauce. In a small bowl, combine the soy sauce, rice vinegar, sugar, minced garlic, ginger, chopped fresh chili (if using), and chopped cilantro. Stir well to dissolve the sugar and combine all the flavors. Adjust the seasoning to taste, balancing the saltiness, sweetness, and acidity.

Step 4: Prepare the cucumber salad. For a refreshing side, make the cucumber salad. In a medium bowl, whisk together the rice vinegar, sugar, and salt until the sugar is dissolved. Add the thinly sliced cucumbers and toss to coat evenly. Let the salad sit for at least 10 minutes to allow the flavors to meld.

Step 5: Assemble and Serve To serve, place a generous portion of the rice on each plate, topped with slices of poached chicken. Serve with the ginger-garlic dipping sauce on the side and a small cucumber salad. Garnish with fresh cilantro and additional chili, if desired. Enjoy this dish warm, savoring the blend of textures and flavors.