Ingredients

• 1 (4- to 5-pound) whole chicken

• 4 medium scallions, halved crosswise (from 1 [3-ounce] bunch)

• 1/2 cup (about 2 ounces) sliced, unpeeled fresh ginger, plus 1 tablespoon finely chopped fresh ginger, divided

• 1/4 cup cilantro stems, from 1 (2 1/2-ounce) bunch cilantro

• 1 tablespoon plus 2 teaspoons kosher salt, divided

• 12 cups tap water

• 2 1/2 cups uncooked jasmine rice

• 1 tablespoon canola oil

• 4 medium garlic cloves, finely chopped (about 4 teaspoons)

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• 1 tablespoon canola oil

• 1/3 cup (about 1 1/2 ounces) roughly chopped, peeled fresh ginger 

• 4 medium scallions (from 1 [ 3-ounce] bunch)

• 4 medium garlic cloves, finely chopped (about 4 teaspoons)

• 1/3 cup Thai sweet soy sauce

• 2 tablespoons light soy sauce

• 2 tablespoons Thai or Chinese fermented bean paste

• 1 to 3 small Thai bird chiles

• 1 tablespoon tamarind concentrate, such as Tamicon

• 1/4 cup cilantro stems, from 1 (2 1/2-ounce) bunch cilantro

• Kosher salt, optional

• Granulated sugar, optional

• 1 large (10-ounce) cucumber

• Finely chopped scallions, for garnish

• Finely chopped cilantro leaves, for garnish

• Thinly sliced cucumber, for garnish