Bring a pot of water to a boil. Gently place in the chicken together with salt, ginger, garlic and spring onion. Bring it to a gentle simmer and cover the pot with a lid.

Cook for 30 minutes or until the internal temperature of the chicken is 165ºF (75ºC). Now gently lift up the chicken with a slotted spoon and place it in a pot containing ice water.

Leave it for 15 minutes then discard the water and cover the chicken so the skin doesn't get dry. Save the chicken stock for later.

Using a casserole pan, heat butter on medium heat and then add in grated ginger and garlic. Cook until they start to turn golden brown. Then add in jasmine rice (that has been rinsed until the water ran clear) and continue cooking for another 2 minutes, stirring the rice gently as you cook.

Add in chicken stock, salt and oyster sauce. Gently mix and bring it to a simmer. Cover the pan with a lid, reduce heat to low and cook for 15 minutes or until the rice is fully cooked. Fluff it a bit and it's ready.

Into a bowl, add in all of the ingredients and mix well. The sauce is ready.

In a food processor, blend red capsicum, onion, ginger and garlic into a fine mixture. Pour it into a pan together with sugar, sriracha and salt. Cook on medium heat for a few minutes until the mixture thickens.

Turn the heat off and add in vinegar. Give it one last mix and the sauce is ready.

Heat oil in a pan on medium high heat. Then add in grated ginger and garlic. Cook for 2 minutes and then turn the heat off. Now add in the rest of the ingredients and mix everything together. The sauce is ready.

Put some rice on a plate. On the side, place some slices of chicken on a bed of lettuce and pour some soy sauce on the chicken. Serve all the 3 sauces separately in a bowl together with a bowl of chicken soup, if you like. Enjoy!