Step 1
Trim chicken of all excess fat reserving fat.
Step 2
Place chicken spring onion 3 cloves crushed garlic and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer skimming any scum off the surface until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165 degrees F (74 degrees C) about 1 hour.
Step 3
Remove chicken from the pot reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
Step 4
Combine soy sauce 3 tablespoons reserved chicken broth 1 1/2 tablespoon sugar garlic oil and sesame oil in a small bowl. Drizzle over chicken pieces.
Step 5
Melt reserved chicken fat in a large pot over medium heat. Add rice 3 cloves minced garlic crushed 1-inch piece ginger and salt; cook and stir until rice is glossy and fragrant 2 to 3 minutes.
Step 6
Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed 20 to 25 minutes. Let rice sit covered for 5 minutes. Fluff with a fork.
Step 7
Combine red chile peppers juice of 2 limes 2 tablespoons reserved chicken broth 3 cloves garlic one 1/2-inch piece ginger 1/4 teaspoon salt and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
Step 8
Combine juice of 2 limes 2 tablespoons reserved chicken broth 3 cloves garlic one 1-inch piece ginger and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
Step 9
Serve garlic chile and ginger dips alongside chicken and rice.