In a large pot, add the garlic, 15 slices of ginger, spring onion and 1 tbsp of sesame oil. Allow it to boil under high heat. Once it starts boiling, lower the chicken carefully. Allow it to boil under low heat for 30 minutes. Remove from pot and soak it in a basin of iced water.
In the rice cooker, place the rice, 3 cups of the chicken stock from boiling the chicken, 2 tbsp of sesame oil, pandan leaves and 1 tsp of salt and allow it to cook until done.