Wash chicken thighs, trimming off excess skin and fat, and set both aside.

Wash spring onions. Peel the ginger and cut it in half. Bruise one half with the back of a knife or a mortar and pestle and finely mince the other. Mince garlic and set aside.

In a medium pot, add of water (2L for 2 servings / 4L for 4 servings / 6L for 6 servings), Ahh Maa Chicken Stock Seasoning, bruised ginger, and washed stalks of spring onion (2 for 2 servings / 4 for 4 servings / 6 for 6 servings).

Bring to a boil, then lower heat to low and add chicken thighs with the skin side up. Return to a slow boil, then immediately turn off the heat. Cover the pot with a lid and let sit for 16 minutes.

Fill a large bowl with ice and water. This will be used to cool the chicken after poaching.

In a small pan, heat vegetable oil (2 tbsp for 2 servings / 4 tbsp for 4 servings / 6 tbsp for 6 servings) and cook the reserved chicken skin and fat until golden then remove from heat.

Discard the skin and fat, keeping the infused oil. Using the residual heat, lightly cook the minced garlic and ginger, then set aside.

Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Add in the infused oil, and the set aside cooked minced garlic and ginger to the rice cooker. Cook the rice on the normal setting for your rice cooker.

Once 16 minutes is up, remove chicken from the pot and submerge in the prepared ice bath for 16 minutes. Do not discard the chicken broth.

While chicken chills, add the cut wombok cabbage to the chicken broth the chicken was poaching in and boil for 10 minutes, skimming off any impurities.

Once 10 minutes have been completed discard the spring onion stalks and blanch bean shoots with a strainer for 1 minute. Remove bean shoots, turn off the heat and set aside.

Remove chicken from the ice bath and briefly dip it in the hot chicken broth for no more than 10 seconds. Add the chicken broth (4 Tbsp for 2 servings / 8 Tbsp for 4 servings / 12 Tbsp for 6 servings) into the Ahh Maa Chicken Rice Soy Sauce. Using a knife, slice the chicken and arrange it neatly on top of the bean shoots on a serving plate. Drizzle the chicken with sesame oil, spoon over Ahh Maa Chicken Rice Soy Sauce, and garnish with half of the fried shallots.

Discard spring onions from the cooked rice, fluff and divide into bowls. Slice the cucumber and arrange it as a garnish on the side of the chicken or with rice. Add the chicken broth (1 Tbsp for 2 servings / 2 Tbsp for 4 servings / 3 Tbsp for 6 servings) to the Ahh Maa Chicken Rice Chilli Sauce and stir thoroughly. Ladle the chicken broth into small bowls (one per serving) and garnish with the remaining fried shallots, dividing them evenly. Serve sliced chicken with rice, broth, along with Ahh Maa Ginger Scallion Oil and Ahh Maa Chicken Rice Chilli Sauce on the side.