Choose a pot that fits your chicken nicely. Fill it with water and bring to a boil. Add in chicken, ginger, salt and coriander stems. Reduce heat and let it simmer very gently for 30 minutes or until the chicken is fully cooked.
Remove the chicken from the broth, to prevent it from continuing cooking. Optional, brush it with some oil to prevent the skin getting dry. Remove ginger and coriander stems from the broth. Save the broth for later use.
Heat some oil and add in the chopped garlic. Stir frequently and fry until they're golden brown. Remove from the oil and set aside.
In a casserole pan, add in the chicken broth and bring it to a boil. Add in drained basmati rice together with salt and previously fried garlic. Give it a quick stir and bring it to a boil again. Reduce the heat to low, cover the lid and cook for 15 minutes or until the rice is fully cooked. Fluff it and cover the lid back on and set aside while proceeding with the rest.
In a pot, pour in 1 liter of previously saved chicken broth. Add in salt, black pepper and coriander leaves. Just heat it though, no need to boil. Set aside.
In a food processor, add in all the sauce ingredients and blend. Set aside.
Place some rice on a plate together with some cucumber slices. Cut out one chicken breast (in this case), carefully to preserve the skin. Using a cleaver, press a bit on the chicken breast and then slice it into pieces. Put it alongside with the rice and cucumber. Serve the soup and the sauce in separate bowls, on the side. Enjoy!