Wash the chicken and stuff with ginger slices and spring onion. Fill a big pot with water that is enough to immerse the whole chicken. Bring it to boil. Hold the chicken by its neck and put the rest of the body into the pot for 5 minutes, lift it up and repeat the motion 5 times, so that the boiling water will cook the inside of the chicken. Put the whole chicken back into the pot, making sure that the head is under the water.
Cover the pot and turn off the heat. Leave the chicken in the hot pot for about an hour or 1 1/2hr.
Remove the chicken, retain chicken stock for making rice and soup. Wash chicken under tap water or ice water as this will make the meat tender.
Blend the chicken sauce ingredients and put aside.
To make the rice; wash the rice and drain the water and leave the rice to dry for half an hour. Dice the garlic and shallot. Dice the lemongrass ends.
Pour oil into a frying pan or wok, put in the shallot, garlic, ginger and lemongrass dice and fry till fragrant. Pour in the rice and fried till dry and fragrant.
Transfer to a rice cooker and add salt and enough chicken stock for 4 cups of rice, and place pandan leaves into the pot before cooking.
When rice is cooked, remove ginger and pandan leaves. The garlic should mix ok with the rice.
To make the chilli sauce; blend chillies with garlic, shallots and ginger. Add vinegar, lime juice and oil. Add salt and sugar to taste.
To serve; cut the chicken into bite-sized pieces, serve on the rice and pour the sauce over the chicken. Serve the chilli sauce on the side. Garnish with sliced cucumber, tomatoes and coriander leaves and serve.