Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge chicken breast-side down into the water.

Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning chicken over half way through.

While chicken is cooking, heat vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry shallots, ginger, and garlic in oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes.

When chicken is cooked, remove it from the pot, and place under cold running water to tighten the skin; rub the skin with sesame oil and chop chicken into pieces. Place chicken pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.