Put the chicken in a saucepan with salt and cover with water. Bring to the boil, then cover and cook over low heat until soft. If the legs come off easily, the chicken is done. The meat shouldn`t be too soft.
Take the chicken out of the pot, drain off all the liquid, dry the meat and set it aside, covered.
Wash the rice until the water is almost clear. Skim off a good 600 ml of the chicken broth, with the fatty top layer. Add 1 tablespoon light soy sauce and a little salt.
Grate the ginger root, grind the garlic clove, coriander root and white peppercorns and add everything to the rice.
Bring the rice to the boil in the broth, then steam over a very low heat for 10 minutes. Turn off the heat and cover and let rest for another 20 minutes.
Peel and core the wax gourd (or chayote or daikon) and cut into approx. 5 x 5 cm cubes. Pour into the chicken stock, season with a little salt and fish sauce and bring to the boil. Reduce the heat and cook covered for about 8 minutes until soft.
For the dip:
Finely pound ginger, garlic, coriander root and chili peppers in a mortar. Put the remaining ingredients in a saucepan and only bring to the boil for a short time.
Let cool and season so that the sauce tastes salty, sweet and just a little sour.
To serve, cut the chicken into beautiful slices and arrange on top of the rice, garnish with cucumber slices and coriander stalks. Serve the broth with the vegetable pieces in a soup bowl. Add the dip in a small bowl for each person and add to the chicken to taste.