1. Wash and drain rice. Leave to stand for 1/2 hr.
2. Boil water
3. Rub chicken cavity with salt. Stuff in ginger, garlic, scallions.
4. Immerse chook in water in pot. Turn to low heat. Leave 20 min.
5. Take chicken out and plunge into ice water bath for 5-10 min.
6. Pound ginger and garlic.
7. Fry chook fat/skin. Add rempah, fry till fragrant. Add rice, salt and fry for about 1 min.
8. Add chicken stock to cover and cook. Add pandan leaves.
9. Drain chicken and chop into pieces.
10. Dilute sesame oil and soy sauce with some chicken stock and drizzle over chopped chicken.
