Bring a large pot of water to a boil. Rub the chicken inside and out with the salt.
Insert the 3 crushed cloves garlic, 2 pieces ginger and spring onions into the cavity of the chicken. Carefully submerge the chicken breast-side down into the water.
Bring the water back to a boil, cover and turn off the heat. Let stand covered for about 40 minutes. Poke the thigh with a chopstick. If the juices run clear, the chicken is cooked. If not, leave for another 5 to 10 minutes.
When the chicken is done, remove it from the pot, and place under cold running water to tighten the skin. Rub sesame oil into the skin, and chop through the bone into serving pieces. Reserve the stock for cooking the rice and for the soup to accompany the meal.
In a large wok, heat the vegetable oil and 1 tablespoon of sesame oil over medium heat. Fry the shallots, garlic, and ginger until fragrant. Add the rice, and stir until lightly toasted and the oil has been absorbed.
Pour in 1 litre of chicken stock and season with salt to taste. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, about 20 minutes.
Season the soup with salt and pepper to taste and sprinkle with chopped spring onions.
To serve, arrange chicken on a serving platter, and garnish with coriander, spring onions, cucumber and tomato. Serve with the rice and soup.