In a large pot and over high heat, boil enough water to cover chicken. Whilst waiting, clean the chicken and exfoliate thoroughly using coarse salt. Rinse chicken well, including the insides. Place scallions and ginger into chicken cavity.
When water is at hard-boil, carefully add chicken into pot. Let boil for 5 minutes and you will find that some scum will float to the surface. Turn the heat down to low, then use a strainer to skim scum and discard.
Let simmer over low heat for 30-35 minutes, partly covered. If you're unable to gauge the doneness of the chicken, you can check by sticking a chopstick into the flesh under the leg to see if the juices run clear.
When the chicken is cooked, turn off the heat and remove pot from the stove. Immediately lift and transfer the chicken into a bowl filled with ice and water. This will stop the cooking process, and give the skin a nice, firm texture. Once cooled, rub some sesame oil all over chicken to prevent it from drying out. Set chicken aside whilst you prepare the rice, condiments and soup.
The Rice
Clean the rice as you usually do, and drain water.
In a pan, melt butter over medium high heat. Add garlic and ginger, and fry until fragrant. These aromatics do not need to be browned too much and you definitely do not want to burn them! Add in your drained rice and stir for a minute or two to mix well.
Transfer to rice cooker, add 2 cups of your reserved chicken broth and season with a pinch of salt. Top with pandan leaves and let cook. While the rice is cooking, prepare the sauces, season the soup and and chop up the chicken for serving.
The Chicken Dressing
Skim all the chicken oil from broth using a skimmer spoon with fine mesh (I am using this) into a clean bowl.
Add oyster sauce, soy sauce and broth then stir to combine.
The Sauce - Chilli Sauce
Blend all ingredients, except chicken broth in a food processor until it becomes a smooth paste. Once chicken broth is ready, you may add it in then adjust sugar, salt and lime juice accordingly to suit your own taste. Leftovers can be stored in airtight container or cling wrapped for 1-2 weeks in the fridge.
The Sauce - Ginger Scallion Sauce
Mix scallion and grated ginger in a clean bowl.
Heat up neutral cooking oil enough to cover (I don't measure, I just eyeball approximately ⅓ to ½ cup) until smoking hot.
Pour over scallion & ginger mixture. Once it has cooled down, season with some salt, white pepper and sesame oil.
The Soup
Coarsely chop the cabbage into pieces. I tend to shred them with my hands.
Add them into the broth, and bring to boil over high heat.
Once boiled, let it simmer over low heat until rice is cooked then season with salt to taste.
Notes
This is an original The Bakeanista recipe, with tips my aunt picked up from a local chicken rice seller.