Clean the whole chicken and trim any of the extra skin around the cavities and set the bits of skin aside.
Place the chicken in a medium stockpot, add the carton of stock, sliced ginger, and enough water to completely cover the chicken. Bring to a slow simmer and cook for 30 to 45 minutes or until the chicken is fully cooked, skimming the stock regularly with a ladle to stop the impurities from emulsifying into the stock and clouding it. Once the chicken is cooked take it out of the stock and set it aside. Reserve the chicken stock for the other components.
Place the skin that was trimmed from the chicken in a medium-sized pot and cook it over medium heat to render the fat. Once the skin is crispy and golden brown, remove it from the pot along with the fat, making sure to leave about 2 tablespoons fat behind. Add the minced garlic to the fat and cook it until it becomes golden brown, making sure not to burn it.
Add the rice to the pot along with 2 1/4 cups of the reserved chicken stock. Cover and cook for 15 minutes or until the rice is fully cooked, fluff with a fork and set aside.
Place the peeled garlic, minced ginger, chilis, soy paste, cilantro, tamari and vinegar in a blender or food processor and pulse until the mixture is semi-smooth. Use chicken broth to thin the sauce out to your desired consistency. Season to taste with sugar, salt, and black pepper.
Carve pieces of chicken and cut them into strips. Serve the chicken strips over a bed of rice along with a bowl of the remaining chicken stock, and a small amount of sauce. Top with fresh cilantro and sliced cucumbers, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.