Step 1

In a large pot with a steamer basket, boil the 4 quarts of water.

Step 2

Coat the chicken with salt.

Step 3

Place the chicken in the steamer basket and cook for 30 minutes.

Step 4

Then, turn the chicken over and cook for another 20 minutes.

Step 5

Reserve the chicken cooking water.

Step 6

Cut the chicken into pieces.

Step 7

Mix the peppers, ginger, garlic cloves and half of the boiling water in a blender.

Step 8

Pour this mixture into a large salad bowl and add the remaining boiling water, vinegar, sugar and fish sauce. Stir well with a beater.

Step 9

Reserve this sauce to water the rice.

Step 10

Wash the rice 3 times and then soak in cold water for 15 minutes. Drain well.

Step 11

Remove the excess fat from the chicken cooking water and take 1¼ cup/600ml (keep the rest in the pot).

Step 12

In a wok, heat oil over medium heat and add garlic. Mix well and fry until golden.

Step 13

Add the scallions, mix well and cook for 20 seconds.

Step 14

Remove half of this mixture and reserve in a bowl.

Step 15

Add the drained rice and mix well.

Step 16

Add the diluted chicken broth cubes and mix well.

Step 17

Add the sugar and fish sauce and mix well.

Step 18

Finally, add the reserved 1¼ cup/600ml broth, mix well and cook over medium heat until the liquid is absorbed.

Step 19

Place the pot of stock broth over a high heat.

Step 20

Place the rice in a large thin cheesecloth and place this cloth in the steamer basket of the pot.

Step 21

Lower the heat, cover and steam the rice for 30 minutes.

Step 22

Serve the following in a large dish: a few spoons of rice, a piece of chicken. Sprinkle rice with reserved garlic/scallion mixture.

Step 23

Place a small bowl of sauce, lettuce, cucumbers and scallions on the side or center of the dish.

Step 24

Sprinkle with sauce.