Easy Chicken and Rice (Hangover Meal)

1. In a large pot, heat up 1 gallon of cold water and add 1 bunch of scallion, 1 medium daikon cubes, and some garlic (optional, for flavor). Bring the water to a boil. 
2. Add the whole clean 3 lb chicken to the boiling water and cook for 45 minutes to 1 hour, or until the chicken is cooked through. Once the chicken is cooked, remove it immediately and place it into cold water to stop the cooking process and maintain tenderness. 
3. For the rice: In a rice cooker, add 0.25 cup sesame oil, 2 cloves minced garlic, minced fresh ginger (to taste), 1 teaspoon kosher salt, pepper (to taste), 2 cups rinsed and drained long grain rice, 2 cups chicken broth, and 1 optional Pandan leaf. Cook the rice according to your rice cooker's directions. 
4. To make the ginger garlic scallion sauce: In a small bowl, combine 2 tablespoons grated fresh ginger, 2 tablespoons finely minced garlic, 2 tablespoons minced scallion, kosher salt (to taste), pepper (to taste), and soy sauce (to taste). Stir to incorporate all ingredients. Heat some oil (not specified quantity) and pour it over the mixture. Set aside. 
5. Serve the sliced chicken with the prepared rice, ginger garlic scallion dipping sauce, sliced cucumbers, and fresh cilantro. Enjoy!