Place the whole chicken in a large stock pot and pour water until it’s covered completely. Bring it to a boil then turn it down to a simmer. Cook on on low heat, turning the chicken periodically, until it’s completely cooked through (about 1 hour to 1:30 minutes)

Remove chicken and place in an ice bath for 3-4 minutes. Remove skin and shred into bite size pieces by hand. 

Grate cabbage and onion at a 1mm thickness on a mandoline or slice by hand.

Roughly chop coriander and cilantro and add to cabbage and onion mixture.

Mince garlic and slice shallots thinly. Deep fry shallots in neutral oil until golden brown, remove, and add in garlic.

Fry garlic until golden, then strain. Wait for garlic to cool then add it back into the oil.

Mince ginger and bird’s eye chili. Add in fish sauce, water, sugar, condensed milk, lime juice and zest, amd achiote oil (for color)

Wash glutinous rice until water runs clear and add to chicken broth, along with one shallot. Bring to a boil then simmer, stirring every 5 minutes so rice doesn’t stick to the bottom. Cook until thickened and rice grains have broken into pieces. Season with salt and pepper to taste.

To assemble salad, add two handfuls of cabbage, onion, and herb mixture into a mixing bowl. Drizzle in 1 tablespoon of vinegar and sugar mixture. Add a handful of shredded chicken. Add in fried shallots and garlic oil. Add two tablespoons of ginger fish sauce dressing and mix well by hand (use gloves).

Serve congee and salad together.