Step 1 Place chicken, onion, garlic and two-thirds of the ginger into a large saucepan. Cover with cold water so chicken is fully submerged and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes. Remove from heat. Remove chicken and keep warm. Strain remaining stock and reserve 2 cups.
Step 2 Combine rice and reserved stock in a medium saucepan and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20–25 minutes, or until almost tender. Stir in sesame oil. Remove from heat. Stand, covered, for 10 minutes.
Step 3 Meanwhile, finely cut remaining ginger into thin strips. Combine ginger with soy sauce, 2 tablespoons cold water and garlic chilli sauce in a small bowl. Cut chicken into slices. Divide rice, chicken, tomato and cucumber among serving plates. Drizzle with soy sauce mixture and top with coriander. Serve with salad.