Rinse the chicken inside and out, and pat it dry with paper towels. Stuff the cavity with ginger slices and scallions.

In a large pot, heat up enough water to cover the chicken. Add the garlic, ginger, and scallions, and bring to a boil.

Carefully lower the chicken into the pot, breast side down. Reduce the heat to low and cover the pot. Let the chicken simmer for 30 minutes.

Turn off the heat and let the chicken sit in the hot water for another 30 minutes. This will ensure that the chicken is fully cooked and tender.

While the chicken is cooking, prepare the rice. Rinse the rice several times until the water runs clear. In a pot, heat up the vegetable oil and sauté the garlic and ginger until fragrant. Add the rice and stir to coat with the oil.

Add the chicken stock, pandan leaves, and salt to the pot. Stir to combine, and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Let the rice cook for 15-20 minutes, or until fully cooked.

Once the chicken is cooked, remove it from the pot and let it cool for a few minutes. Then, chop it into bite-sized pieces.

To serve, spoon some rice onto a plate, and top with a few pieces of chicken. Serve with sliced cucumber and chili sauce on the side.