Crispy Hainanese Roast Chicken Rice: My Family's Fave!

Ingredients

• 1 whole chicken (about 3-4 lbs / 1.3 - 1.8 kg), preferably free-range
• 2 tbsp / 30 ml vegetable oil
• 1 tbsp / 15 ml sesame oil
• 2 cloves garlic, minced
• 1 inch / 2.5 cm piece of ginger, grated
• 1 tbsp / 15 ml light soy sauce
• 1 tbsp / 15 ml Shaoxing rice wine (or dry sherry)
• 1 tsp / 5 ml five-spice powder
• 1/2 tsp / 2.5 ml white pepper
• 1 tsp / 5 ml salt
• 1/2 tsp / 2.5 ml sugar
• 2 cups / 400 g long-grain rice, rinsed well
• 3 cups / 710 ml chicken broth (from the poached chicken, plus extra if needed)
• 1 inch / 2.5 cm piece of ginger, thinly sliced
• 1 stalk lemongrass, bruised
• 1 pandan leaf, knotted (optional, adds fragrance)
• 1 tbsp / 15 ml chicken fat (skimmed from the top of the broth – gold dust!)
• 4 tbsp / 60 ml finely grated ginger
• 4 tbsp / 60 ml finely chopped scallions (green parts only)
• 4 tbsp / 60 ml vegetable oil, heated until smoking
• 1 cucumber, thinly sliced