Trim the excess skin and fat from 1 whole chicken of about 1.2kg and set the trimmings aside. Rub the chicken generously inside and out with salt.
Cut the dark green tops from 6 scallions and finely slice the pale parts. Put the tops in a large pot with the chicken, 10 cups of chicken stock, and 3 slices of ginger.
Bring to a gentle simmer, then lower the heat and poach for 40-60 minutes, skimming off any foam, until the juices run clear and the thickest part of the thigh reaches 165°F / 74°C.
Meanwhile, render the trimmings in a saucepan until golden and discard the solid bits. Fry 3 finely chopped garlic cloves in the fat until golden, then stir in 2 cups of rinsed jasmine rice.
Add 2½ cups of the poaching stock, topping up the pot with water to keep the chicken covered. Cook for about 10 minutes, until barely tender, then cover and rest off the heat for 10 minutes.
For the sauce, pound the sliced scallions, 1 tablespoon of finely chopped ginger, and 1½ teaspoons of sea salt to a rough paste.
Heat ¼ cup of vegetable oil and half of 4 teaspoons of sesame oil until bubbles form around a wooden spoon dipped in it. Pour over the paste and stir.
Cut the legs, wings, and breasts from the chicken, rub them with the remaining sesame oil, and slice. Serve with the rice and sauce.
