Step 1

Wash and dry the chicken with paper towels. Using kitchen shears or a knife, cut off any dangling skin or pieces of fat, especially around the neck area. (Save these for the rice.) Rub the chicken all over with salt inside and outside. Use your hands and really rub the salt on the chicken skin. This helps give it a glossy sheen during cooking. Stuff the chicken cavity with the ginger slices and the scallions.

Step 2

Put the chicken in a large stock pot and cover completely with water. Add the mirin and rice wine vinegar. Bring the pot to a boil over medium-high heat. Skim off any scum that rises to the surface. Once the water is boiling, reduce the heat to low and simmer with the lid on for 45 minutes, or until a meat thermometer reaches 165 degrees F.

Step 3

Remove the chicken from the pot (be careful - the meat will be tender), and immediately transfer to an ice bath for 5 minutes.

Step 4

Transfer the cooled chicken to a cutting board. Dry the skin with paper towels and rub the skin with sesame oil.Carve when you're ready to serve.

Step 5

In a medium skillet, heat the sesame oil over medium-low heat. Add the minced garlic, ginger, and chicken fat. Saute for 3-4 minutes, or until the chicken fat gets nicely browned. Add the rice and stir-fry for 2 minutes.

Step 6

Place the stir-fried rice in the rice cooker with 2 cups of the chicken poaching broth. Follow the rice cooker's directions and cook the rice normally.

Step 7

While the rice is cooking, make your sauces.

Step 8

In a bowl, combine all the sauce ingredients (grated ginger, minced garlic, pinch of salt, oil, and rice vinegar.) Stir together until well mixed.For a more fragrant sauce, you can fry the ginger and garlic in the oil for 1 minute, or until it releases the aroma.

Step 9

Combine all the ingredients in a small bowl (Sriracha sauce, fish sauce, lime juice, chicken poaching broth, sugar, garlic, and ginger.) Taste and adjust the seasonings to your liking. Add more Sriracha if you desire it more heat. (You can also add minced fresh chili peppers).

Step 10

Heat the sesame oil in a small frying pan. Add the garlic and ginger and stir-fry until fragrant. Turn off the heat and add the other ingredients (oyster sauce, dark sweet soy sauce, soy sauce, chicken poaching broth). Mix well to combine.

Step 11

For the Americans in your family, this is a great sauce to serve.Heat oil in a sauce pan over medium-heat. Fry the giblets and the neck bone for 2-3 minutes, or until they are nicely browned. Add the bouillon cube and chicken poaching broth and cook for 4-5 minutes. Bring it to a nice rolling boil. Whisk in the flour (mixed with water) until the gravy is thickened. Taste. (Add more pouching broth if the gravy is too salty.)