This recipe is a 2 day affair, for the sake of the flavored rice, but is in fact very very little effort. You can get a similar effect in one day by first rendering chicken fat - requiring much trimming and tending - or secondly, laboriously harvesting fat with a skimmer. Or you can just poach chicken, make the scallion sauce, and finish the rice the next day.

Hainan Chicken
chicken, skin on - whole (and chopped up later), or a combo of dark meat thighs and drums. Breasts can be used but the cooking time will be a bit less, maybe 5 minutes
lots of salt
rice wine
aromatics are optional green onion - 2" lengths, rings
garlic, whole
ginger, sliced
jasmine rice
garnish - cilantro or green onion sliced in rings

Rinse chicken and rub salt very generously all over. Drizzle with rice wine and rest for 30 min so the chicken is close to room temp. Heat water until only tiny bubbles are slowly rising to the surface. The temperature should never maintain a steady simmer. Poach chicken and aromatics, cover on. 
After 20 min, the chicken should be cooked through but still pink at the bone. Remove from heat and let cool. Chill until fat forms on top of the broth - the easiest is to refrigerate overnight - then skim the chicken broth of congealed fat. Make Jasmine rice as usual, substituting chicken poaching broth for water, and stir in the skimmed chicken fat. 
While the rice is steaming, warm the chicken and broth. Plate chicken over hot rice and moisten with a spoonful of broth, sprinkle a pinch of white pepper, and top with green onion rings or cilantro. Serve with scallion sauce.

Scallion Sauce
green onions, ginger - finely shredded or minced, in equal parts
canola oil - enough to drench the aromatics (about 1/2 part ratio)
salt - to taste

Pour smoking hot oil over the mixed ingredients. Stir. More detailed instructions here...

Garlic Cucumber
cucumber - a less wet and seedy type is best. I prefer japanese or persian.
1 or 2 cloves garlic, crushed and minced
1.5 tbsp rice vinegar
2 tsp sugar
1/4 tsp of light soy sauce
salt to taste
1 tsp sesame oil
1.5 tbsp canola oil

With flat of a cleaver against the cucumber, lightly "hammer" until the cucumber splits open. Chop roughly to bite size chunks. Heat the oils to smoking and pour over the ingredients. Mix well and marinate for several hours or overnight. Serve chilled.

Bon Bon Chicken Sauce
1 tbsp szechuan peppercorn, crushed well
1 clove garlic
3 tbsp soy sauce
1 tbsp black vinegar
2 tbsp sesame oil
2 tsp sugar
1 tsp chili oil - opt. fresh chili, sliced
opt. 1 tsp. sesame paste or peanut butter
cilantro
1 tsp 

Blitz in the food processor till emulsified. Stir in cilantro and chilies if using. Dress the pre-poached and shredded chicken (leftover roast chicken is also fine.) An hour or two of rest will let the flavors soak in. Serve over sliced cucumbers and garnish with shredded green onion.