Chicken: Rinse the chicken in water then place in a saucepan and cover with cold water by 5 cm.
Bring the water to a simmer and cook slowly for 45 minutes. To check if cooked poke a chopstick into the thigh. If there is no blood the chicken is done. Gently remove the chicken from the saucepan and lay on a cutting board to rest.
Rice: Ladle off the fat from the stock and place in a saucepan. Fry the garlic in the fat until brown. For added crispiness, pull off excess skin from the chicken and fry along with the garlic. Season with the salt.
Ladle 250ml stock from the saucepan and deglaze the saucepan.
Place the rice in a 2-3 litre heavy bottomed saucepan or rice cooker. Mix in the deglazed chicken fluids and an additional 625ml chicken stock.
Cook the rice as you normally would for rice. Bring the saucepan to a boil then immediately lower the heat to low and cover for 20 minutes. Check if it is cooked; if not continue cooking in 5 minute increments until done.
Remove from the heat and keep the rice covered until ready to serve.
Stock: Place the winter melon and coriander stems in the remaining stock and simmer until the vegetable is almost disintegrating.
Sauce: With a mortar and pestle, pulverize the chillies, garlic, ginger together. Mix in the kecap manis.
To Serve: When the chicken is cool enough to handle remove the breasts from the body and slice. Remove the thighs and legs and pull the meat from the bones.
Make an individual plate for everyone at the table consisting of a small bowl for the stock, a small dish of the sauce, a plate with a scoop of rice, white and dark meat chicken. Garnish the plate with coriander leaves and sliced cucumbers.