Prepare the broth by dissolving the bouillon cubes and rock sugar in 2 liters of hot water. Season with salt until slightly saltier than usual. Set aside.

Heat 1/2 cup of oil in a pan over medium heat. Sauté the garlic until it starts to turn golden. Add the sliced ginger and rice, and stir-fry until the rice grains become translucent around the edges. Transfer to a rice cooker.

Place the chicken pieces on top of the rice. Add the broth until it almost covers the chicken.

Start the rice cooker and wait until it's almost done, then check if the chicken is cooked.

While waiting, make the dipping sauce by mixing the fermented soybean paste, ginger, garlic, bird's eye chili, lime juice, sweet soy sauce, soy sauce, and sugar. Adjust the taste to your liking.

When the rice is almost done, stir it to prevent burning at the bottom. Ensure the chicken is fully cooked. If not, add more water and continue cooking.