Cut the winter melon into medium to large chunks. Peel it if needed and remove the seeds and tough central parts.

Crush the garlic, coriander, and black peppercorns together using a mortar and pestle.

Cut away a portion of the chicken skin and set it aside for the rice.

Bring the water to a boil in a large pot. Add the chicken legs, crushed aromatics, winter melon, chicken bouillon cubes, and salt. Reduce the heat and simmer gently for about 40 minutes, until the chicken is cooked through and tender.

Remove the chicken from the pot and reserve the broth for cooking the rice and serving alongside the dish.

Rinse the jasmine rice several times until the water runs noticeably clearer, then drain thoroughly.

Slice the reserved chicken skin into small pieces. Place it in a non-stick wok or skillet over medium heat and cook until the fat renders out and the skin turns golden.

Add the garlic and sliced ginger to the rendered chicken fat. Fry briefly until fragrant and lightly golden.

Add the drained rice and stir until the grains are evenly coated with the chicken fat, garlic, and ginger.

Transfer the rice mixture to a rice cooker or cooking pot. Add 5 cups (1.2 litres) of the reserved chicken broth and cook until the rice is tender and the liquid has been absorbed. Follow your rice cooker's normal cooking cycle, or cover and cook gently on the stovetop.

Crush the Thai chilies, garlic, and ginger together in a mortar and pestle.

Add the palm sugar, lime juice, fermented soybean paste, and salt. Mix until the palm sugar dissolves and the ingredients are well combined.

Slice the cooked chicken and serve over the fragrant chicken rice with the dipping sauce, cucumber slices, and bowls of the reserved chicken broth.