Clean and pat dry the carcass, ensuring the remove all the innards. Then rub 1 tbsp of salt (more if req) and massage the skin of the chicken carcass until cleaned and shiny. Rinse and dry again.
Stuff ginger, spring onion,pandan into the cavity of the chicken. Bring the water to a boil, and submerge the chicken into the boiling stock. Reduce the boil to a simmer. Let the chicken simmer for about 30 - 45 mins or until internal temperature has hit 73 Deg C.
Take out the chicken and submerged it into iced water for about 10 mins to arrest all cooking from the chicken.
Drain the chicken - and massage a thin layer of sesame oil to protect it from overly drying out.
Rice
In a pot, heat up chicken fat and stir fry garlic and shallot until fragrant - reduce the low heat and add the rice and start heating up the grain.
Add in the knot pandan leaves, cube and water. Bring to a boil and cover the pot let it boil for 10 min before reduce the heat to low and simmer for another 15 min until rice is cooked and there is more no water.
