Clean chicken removing the fat and reserving them. Wash and season the chicken inside out with salt.
Put a pot of cold water to boil. Place chicken in the cold pot with the onion, garlic, ginger slices. Season with salt and white pepper. After it boils, simmer for 20-25 minutes until chicken is cooked. Remove chicken and plunge into the ice bath. Pull chicken out, dry and set aside. Strain the chicken broth and set aside. Cut the chicken in bite-size pieces.
Wash and drain the rice. Saute the sliced ginger and garlic in the reserved chicken fat until fragrant. Add the washed rice and put in a little oil and saute the rice until it is coated with oil.
Pour in enough chicken stock to cook the rice and add the pandan leaves. Cook the rice until it is done.
Deseed and pound the chillies in mortar and pestle, adding a little salt until it becomes a fine paste. Add a little lime juice and mix. Put chilli sauce in dipping dish.
Pound the garlic cloves and ginger together until fine and put in another dipping dish.
Place the lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around the dish. Put chicken pieces in the center and drizzle with mixture of light soya sauce and sesame oil on top of chicken. Serve with a bowl of chicken broth, chicken and rice and dipping sauces.