Pat the chicken dry with paper towels. Season the chicken with salt. You may or may not remove the chicken skin.

Smash a few garlic cloves and slice a knob of ginger into thin pieces. Cut the green onions into segments.

Wash the jasmine rice under cold water until the water runs clear. Drain well.

Scatter the smashed garlic, ginger slices, and green onion segments in the bottom of the pot.

Place the rinsed rice on top of the aromatics.

Insert pandan leaves in the middle of the pot if using.

Nestle the seasoned chicken pieces on top of the rice.

Add an equal amount of chicken broth to the rice cooker (typically 1:1 ratio of rice to broth).

Start the rice cooker. It will automatically cook rice and chicken together. Once cooked, drizzle some sesame oil onto the chicken. let it sit for a few minutes in the rice cooker to allow the flavors to meld.

Finely mince the fresh garlic and ginger.

In a bowl, combine Sambal Oelek and Sriracha.

Stir in sugar to balance the heat.

Add the minced garlic and ginger to the mixture.

Squeeze in the juice of lime or lemon.

Mix everything thoroughly until the sugar dissolves and the flavors are well blended.

Taste and adjust the seasoning if needed, adding more sugar or lime juice to taste.

In a small saucepan, heat sesame oil over medium heat. Add the chicken skin trimmings or fat and cook until the fat is rendered. Remove and discard the crispy bits.

Add the minced garlic and ginger to the rendered fat in the saucepan. Saute until fragrant, about 1-2 minutes. Turn off heat.

Add Kecap Manis/ sweet dark soy sauce and light soy sauce to the saucepan. Add water to thin the sauce.

Transfer to a small bowl or jar for serving.

Finely mince equal parts fresh ginger and fresh garlic

Combine ginger and garlic with oil and rice vinegar.