Gather a whole chicken, jasmine rice, fresh ginger, garlic, scallions, pandan leaves, chicken fat or vegetable oil, light soy sauce, sesame oil, and ingredients for the classic chili-lime dipping sauce; have cucumber and cilantro ready for garnish.

Rub the chicken skin with coarse salt to exfoliate and rinse it clean, leaving the surface smooth for a glossy finish later.

Stuff the cavity with slices of ginger, a few scallions, and knotted pandan leaves, then truss the legs loosely so the aromatics stay inside during poaching.

Submerge the chicken in a pot of barely simmering water seasoned with more ginger and scallion; poach gently until the meat is just cooked through, skimming any foam that rises.

Lift the chicken out and plunge it into an ice bath to tighten the skin and halt further cooking, reserving the aromatic poaching broth for rice and soup.

Pat the cooled chicken dry and brush the skin with a light sheen of sesame oil mixed with soy sauce for fragrance and colour; set aside while you prepare the rice.

Render chicken fat (or heat oil) in a saucepan, then sauté minced garlic and ginger until aromatic but not browned.

Add rinsed, drained jasmine rice to the fragrant fat, stirring so every grain is coated and lightly toasted.

Pour in the reserved hot poaching broth, slip in a pandan leaf, and cook the rice by absorption method until fluffy and perfumed.

Blend fresh red chili, garlic, ginger, lime juice, a pinch of sugar, and a ladle of chicken broth to make the signature spicy-tangy dipping sauce; adjust saltiness with soy sauce.

Strain the remaining broth, seasoning it lightly to serve as a clear soup alongside the meal; sprinkle with sliced scallions for a finishing touch.

Carve the chicken into neat pieces and plate it with fragrant rice, cucumber slices, cilantro sprigs, bowls of broth, and the chili-lime sauce on the side.