Hainanese Chicken

I've searched over the net that there are versions of Hainanese chicken. I've seen Malaysian and Singaporean versions and probably others more. I found out that it's easy peasy preparing this dish. Here goes..

 For chicken:

1 whole chicken
12 cups water
4 pcs ginger, peeled and sliced
1 tsp salt
3 cloves garlic, peeled
2 tbsp sesame oil
2 tbsp soy sauce

For rice:

2-3 cups Jasmine rice (actually any rice will do)
Vegetable oil
3 cloves garlic, minced
1 pc ginger, peeled and sliced
6 cups reserved stock from boiling chicken (or chicken cubes)
2 tbsp sesame oil
1/2 tsp salt
2 pcs tomatoes, sliced
2 pcs cucumbers, sliced

Procedure:

For chicken:
1. Boil 12 cups of water with ginger, salt and garlic in a pot.
2. Put chicken in the boiling water and let it simmer for 5 minutes.
3. Turn off the heat, cover the pot and let the chicken cool for 20 minutes.
4. Repeat the boiling and cooling process one more time.
5. Set chicken aside. Reserve the chicken stock for the rice.
6. Plunge the chicken into ice-cold water for 5 minutes to prevent over cooking and to tighten its skin.
7. Brush sesame oil-soy sauce mixture on the chicken, then let it cool.

For rice:
1. Wash rice thoroughly and drain.
2. Heat oil in a pot and fry garlic and ginger until golden brown.
3. Add the drained rice and fry for 3 to 4 minutes before pouring in 6 cups of chicken stock, add sesame oil and salt.
4. Cook the rice uncovered until the broth is absorbed.
5. Cover the pot and reduce the temperature until the rice is cooked.

Cut the chicken into pieces, then serve over the rice and garnish with tomatoes and cucumbers.