Step 1

In a medium bowl, cover rice with at least 2 inches cold water and soak for 1 hour. Drain well.

Step 2

Meanwhile, in a large Dutch oven or similarly sized pot, combine chicken, whole garlic cloves, ginger, and scallion whites with 2 quarts (2L) cold water. Bring to a simmer, then cover and cook at a gentle simmer until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.

Step 3

Carefully transfer chicken to work surface and let stand until cool enough to handle. Set a fine-mesh strainer over a medium heatproof bowl and strain broth through it; discard solids.

Step 4

In a 3-quart saucier or saucepan, heat sesame oil over medium heat until shimmering. Add drained rice and cook, stirring frequently, until a sticky film develops on bottom of pot, about 3 minutes. Add carrot, onion, and zucchini and cook, stirring frequently, until vegetables have softened slightly and rice grains are slightly translucent around their edges, about 2 minutes.

Step 5

Add 6 cups (1.4L) strained broth and stir to scrape up any starchy coating on bottom of pan. Bring to a rapid simmer, then cook, stirring occasionally to make sure nothing sticks to bottom of pan, until rice grains are plump and tender and liquid is thickened, about 30 minutes.

Step 6

Meanwhile, shred chicken meat, discarding skin and bones.

Step 7

Add two-thirds of both the chicken meat and scallion greens to juk along with remaining 2 cloves minced garlic and simmer until chicken is warmed through; if juk is thicker than you'd like, thin as desired with remaining broth (or reserve extra broth for another use). Season juk with salt to taste.

Step 8

Ladle juk into individual serving bowls, garnish with remaining shredded chicken and scallion greens, sprinkle with sesame seeds, and serve.