Submerge the whole chicken in a large pot of boiling water seasoned with salt and slices of fresh ginger. Simmer for about 30 minutes until the chicken is cooked through and tender.

Carefully remove the chicken and reserve the broth. In the same pot, add jasmine rice and cook it in the chicken broth, infusing it with grated ginger and minced garlic for extra flavor. Let it simmer for approximately 15 minutes or until the rice is fluffy.

In a small bowl, whisk together minced garlic, freshly grated ginger, soy sauce, and a drizzle of sesame oil to make the sauce.

Slice the chicken into portions and plate it alongside the aromatic jasmine rice. Garnish with cucumber slices and fresh cilantro, and drizzle the sauce over the chicken and rice.