Bring chicken stock to boil in a large pot with ginger, garlic, and scallion. Gently lower whole chicken into stock.
Poach chicken at gentle simmer until cooked through and meat is tender.
Remove chicken and reserve poaching liquid. Cool chicken slightly, then cut into pieces.
Rinse rice under cold water. Heat sesame oil in a pot and stir-fry rice until lightly coated and fragrant.
Add reserved poaching liquid to rice in 1:1 ratio. Bring to boil, then cover and simmer until rice is cooked and liquid is absorbed.
Combine minced ginger, minced garlic, and red chilies in a bowl. Add light soy sauce, dark soy sauce, and sugar to make ginger-chili sauce.
Slice cucumber into rounds and arrange on a serving plate with poached chicken pieces.
Fluff rice with a fork and divide between serving bowls. Top with chicken and cucumber. Serve with ginger-chili sauce on the side.
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