adapted from Milk Street, charter issue Fall 2016
Remove chicken from refrigerator, unwrap, and let sit at room temperature while making the broth.
Chop the cilantro bunch in half crosswise, separating the leaves from the stems. Reserve the leaves for serving time and tie the stems and scallions into a bundle with with kitchen twine.
In large pot (at least 8 quarts), combine the remaining broth ingredients and add the cilantro-scallion bundle. Bring to boil over high heat.
Lower the chicken into the broth breast side up and allow the liquid flow into the cavity. If the chicken isn't fully submerged, weigh it down with a plate. Return broth to a boil, then reduce heat to maintain a gentle simmer, and cook for 25 minutes, flipping the chicken breast side down after 15 minutes.
After the 25 minutes of cooking time (previous step), turn off the heat, remove the pot from the burner, cover and let the chicken rest in the broth for 30 minutes. Transfer chicken to a carving board and let rest 15 minutes. Save the broth.
While the chicken rests, prepare a batch of ginger-soy dressing (see link or notes).
Cook rice using poaching broth 1:1 for any water called for in your recipe or rice cooker.
Cut chicken: start by removing the legs, separating the drumstick from thigh, then remove the breasts and slice into ½-inch pieces across the grain.
For serving, assemble a rice bowl with the chicken, cilantro leaves, sliced green onions, a wedge of lime, ginger-soy dipping sauce, and a chile paste.