Place chicken in a saucepan large enough to fit snugly, add onion, soy, Shaoxing wine, ginger, sesame oil and 2 litres water, or just enough to cover, and bring to the boil over medium-high heat. Reduce heat to medium, simmer for 5 minutes, remove from heat, cover and stand until chicken is cooked through and cooled (1 hour). Skim scum from surface.
For fragrant rice, ladle 620ml chicken stock through a sieve into a saucepan and bring to the boil. Heat oil in a separate saucepan over high heat, add shallot, garlic and ginger and stir until tender and starting to caramelise (6-8 minutes). Add rice, stir to coat, add hot stock, bring to the boil, reduce heat to low, cover with a lid and cook until liquid is absorbed (12-14 minutes). Remove from heat, fluff rice with a fork, cover with a tea towel and stand to steam (5 minutes).
Meanwhile, for chilli and ginger sauce, pound chilli in a mortar and pestle with a pinch of salt, add ginger and garlic, pound to combine and set aside.
Transfer chicken to a chopping board, remove skin (discard), remove breasts with a sharp knife, separate and halve legs. Bring remaining stock to the boil over medium-high heat and season to taste. Serve chicken, rice and broth with chilli and ginger sauce, micro-coriander, deep-fried garlic and cucumber.
Note Deep-fried garlic is available from Asian grocers.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.