1 whole chicken (3.5 lbs, 1.8kg),
4” section of fresh ginger
2 stalks green onions
1 teaspoon sesame oil
Season the inside and outside the chicken with salt and stuff the chicken with ginger and green onions. Put it in a big pot and fill with water to just cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately transfer the chicken into a bath of ice water to cool. Rub the outside of the chicken with the sesame oil. Cut the chicken for serving.
To cook the Rice
2 tbsp vegetable oil
3 cloves garlic, finely minced
1” section of ginger, finely minced
2 cups long-grain uncooked rice
1/2 teaspoon sesame oil
1 teaspoon salt
Heat the oil and Fry garlic and ginger. Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well. Pour rice (after frying) into your rice cooker, add reserved broth and salt to the rice and cook in rice cooker.