Wash the chicken and dry thoroughly. Stuff the body cavity with the ginger, garlic, scallion, and salt.
Fill a large pan with water and bring to a boil. Put the chicken, breast side down, into the pan then return to water to a boil Reduce heat and simmer, covered, turning the chicken over once, for 30-40 minutes, or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
Remove the chicken and rinse under running cold water for 2 minutes to prevent any additional cooking. Drain, then rub the oil into the skin. Set aside.
PREPARE THE RICE:
To prepare the rice, heat the oil in a preheated wok or deep pan over high heat. Add the garlic and shallots and stir-fry until fragrant. Add the rice and vigorously stir-fry for 3 minutes. Add the stock and salt. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes. Turn off the heat and let the rice steam for an additional 5-10 minutes, or until the rice grains are tender.
To serve, chop the chicken horizontally, through the bone and skin into chunky wedges. Serve with the rice and dipping sauce.