Original Hainanese Chicken Rice

This is a recipe from Straits Times Sunday Plus, and its supposed to be more authentically Hainanese.

Ingredients
1 whole chicken, about 1kg, cleaned with skin removed from neck and rear end
2 tbs chinese cooking wine
3/4 tsp salt
4 cups rice, 750g, rinsed and drained well
1 tbs sesame seed oil
8 slices ginger
3 cloves garlic, peeled and whole
12 fresh red chillis
1/2 tsp sugar
1 cucumber, washed and sliced

Method
1) Steam the chicken in a steamer for about 20 minutes till cooked. Retain the chicken stock which is formed when the meat juices seep into the water used for steaming.
2) When the chicken has cooled slightly, rub chinese cooking wine and 1/4 tsp of salt on both the outside and inside.
3) Allow the chicken to cool completely before cutting it up into serving slices. Set aside.
4) Add the sesame seed oil, four slices of ginger to a heated wok.
5) Stir fry the rice for around 12 minutes, until it turns translucent and the moisture has evaporated from it.
6) Transfer the rice to a rice cooker. Add 5 cups of the reserved chicken stock, 1/4 tsp of salt and 2 cloves of garlic, and cook the rice.
7) Blend the chillies with 4 slices of ginger and a clove of garlic.
8) To the chilli paste, stir in sugar and 1/4 tsp of salt.
9) To serve the chicken slices with the cucumber and chilli sauce on the side.