Empty cavity of chicken and reserve if desired. There is usually a small piece of chicken fat on the cavity flap. Cut off about a thumb size piece and render it over low heat in a frying pan. While the fat is rendering, rub the entire surface of the chicken with salt to remove any dirt, feathers etc. The skin will begin to shine when you have rubbed it enough. Rinse chicken and dry. Stuff cavity with the sticks of ginger, and the pieces of scallions. Truss the legs across the cavity hole. Pat a thin layer of salt over the entire chicken, place in a suitable pot, and gently cover with cold water taking care not to wash off any of the salt. Turn the heat to high until it just starts to boil then turn the heat back so that it simmers gently for about 30-45 minutes depending on the size of the chicken. Skim any foam or fat the collects on the surface.

While the chicken is cooking rinse the rice with cold water with about three or four changes of water. Then soak the rice in cold water for at least 10 minutes. Prepare the ginger and garlic. Using 2 tablespoons of the rendered chicken fat, saute the garlic and ginger over med heat until just brown. Drain rice and add to pot and stir. Add Sesame oil and coat. Add 3 Cups of cooking liquid from chicken, bring to boil, cover, then simmer on low heat for about 25 minutes. Turn heat off and let rice sit for ten minutes.

To finish chicken, at the end of boiling time, remove chicken and plunge into a pot of ice water to cover. Let sit in ice water bath for at least 10 minutes. This will help keep the chicken meat juicy. Remove and strip chicken meat to the bone.

To serve:

Ladle broth into small bowls and garnish with sliced scallions.

Spoon rice into dish and garnish top of rice with strips of chicken

Place a small dish on the side for the Sriracha sauce for dipping