Trim fat from chicken from around cavity and parson’s nose and stuff cavity with 5 garlic cloves and 4 thick ginger slices.
Place fat in a saucepan over a low heat for at least 30 minutes to render fat from the solids.
Place chicken breast side down in a pot of cold water. Bring to a simmer and salt well. Simmer, covered, over low heat for 20 minutes then turn and simmer for 25 minutes. Remove chicken, keeping stock, and paint chicken with sesame oil.
Pour chicken fat into wok with 1 tsp of extra oil, 1 tblsp of chopped garlic and 3 ginger slices. Wash rice, drain and stir-fry until coated in fat. Transfer to a rice cooker and cover with chicken stock to manufacturer’s instructions. Season well with salt and soy sauce and cook rice.
For the sauce, pound all ingredients in a mortar and pestle. Moisten with chicken stock and set aside.
For the oil, pound ginger and salt to a paste. Add chopped spring onion and combine. Heat oil and pour into mortar and pestle. Remove and cool. Mix ingredients for sesame soup dressing. Cut chicken and pour over dressing.
Serve with rice. If there is stock left, turn it into a light broth to serve with dish.