2) Marinate 985g of chicken thighs (or any parts of chicken desired) with 1 tsp of salt. Then place it into rice cooker after the ingredients and water started boiling. Let it boil for abt 5 mins and take power off. Let the chicken poached using remaining steam for 30 mins.
3) Take out chicken and soak in cold water for a few mins before deboning. Place chicken onto plate and brush some sesame oil onto it. If u require some sauce for the chicken, use some chicken stock and pour in a little light soya sauce. Mix well and u will have a nice sauce for it.
4) Transfer chicken stock to pot and place all the chicken bones in to boil. Boil until there are abt 2 cups of liquid left.
5) Grate 2 cloves of garlic and some ginger. Pour 2 tsp of olive oil in pan and stir fry the ginger and garlic till fragrant before pouring in the washed rice into it. Stir fry till fragrant and well mixed then pour into rice cooker.
6) Mix in chicken stock. Ratio of chicken stock and rice is 1:1. Place 2 stalks of pandan leaves in to cook as well.