In a pot large stock pot combine the chicken (optional: stuff the aromatics inside the chicken cavity) with the sliced ginger, lemongrass stem, shallot and water. Cover and bring to a low simmer over medium heat. Reduce the heat to low and simmer until internal temperature is 82 C or 180 F, roughly 10 min per lb.
Meanwhile in small pan, add cooking oil and sautee minced garlic, 1/2 of the minced ginger, minced shallots, minced lemongrass until browned and fragrant. Turn off heat and set aside.
When done strain any impurities, remove chicken and cover loosely with plastic wrap and set aside to cool. Ladle the fatty portions of the chicken broth into your rice cooker in the same amount as you would normally use with water. Add the sauteed minced garlic, ginger, shallots, and lemongrass mixture into the rice and mix. Cook according to your rice cooker's directions.
Remove the slices of cooked ginger, lemongrass and shallot from the remainder of stock. Add your vegetable of choice and cook by bringing back to boil. Turn off heat and season to taste.
Prepare the dipping sauce by adding 3 tbs of nuoc mam cham plus 1/2 ts sugar to the remainder of the minced ginger.
When cool to the touch, carve the chicken with your method of choice. Serve family style with rice, soup, and nuoc mam cham gung.