Season the chicken all over the outside and inside the cavity with salt. Trim the fat around the cavity and reserve the fat. Stuff the chicken 3 of the scallions, cut into thirds, half of the ginger, and 3 of the garlic cloves, smashed and peeled.
Fill a large heavy bottom pot with the water and bring it to an aggressive boil. Season the water liberally with salt and add the chicken, breast-side-up. Make sure it's fully immersed. You may have to add more water to achieve this.
Let the chicken boil for 10 minutes, then turn off the heat, rotate the chicken to breast-side-down and cover. Let stand for 30 minutes or until the chicken registers 165° F on a meat thermometer when inserted in the thickest part of the thigh.
Transfer the chicken to an ice bath to stop the cooking process. Let stand in the ice bath for 10 minutes.
When the ten minutes are up, transfer the chicken to a cutting board and rub with the sesame oil. Crave the breast and legs, including the thighs, from the chicken and set aside. Pick the rest of the meat from the carcass and set aside. Discard the chicken bones.
Remove any solids from the chicken poaching liquid and return to the heat. Add 3 more smashed cloves of garlic, the remaining ginger, lemongrass, and honey to the broth. Bring back up to a boil and reduce to a simmer.
Once the broth is simmering, place a large, heavy and deep skillet over medium-low heat. Add the reserved chicken fat and slowly saute to render out the fat. Once the fat is well-browned and crispy, remove it with a slotted spoon and set aside.
Add the oil to the skillet and heat until shimmering. Peel and thinly slice the remaining garlic cloves and add them to the skillet. Fry until golden. Remove quickly, using a slotted spoon and set aside with the fried chicken fat.
Add the shallots to the skillet along with a pinch of salt. Sweat the shallots until just translucent. Add the mushrooms and increase the heat. Saute until the mushrooms are well browned. Transfer the shallots and mushrooms to a bowl and set aside.
Add the rice to the skillet and saute until lightly golden, nutty in fragrance and crackling. Reduce the heat to medium-low and stir in the wine, if using. Stir until the wine is absorbed. Add two ladlesful of the simmering broth and stir until the liquid is absorbed. Repeat this step until the rice is al dente. Taste and season with salt accordingly.
Add the chicken picked from the carcass, the shallots and mushrooms, the bamboo shoots and the cilantro to the risotto. Stir to combine and until all the ingredients are heated through. If at any time the risotto starts to get too stiff, stir in a little more broth.
Divide the risotto amongst four bowls. Slice the reserved chicken breast and separate the drumsticks from the thighs. Top each bowl with the desired chicken pieces and top with the garlic chips and crumbled fried chicken fat. Finish with a drizzle of soy sauce, slices of the remaining and additional sesame oil and fresh cilantro. Serve immediately.