• Use a paper towel to pat dry the chicken, drain out the cavity of any liquids.
  
• Place into a shallow bowl, cover with aluminum foil. Put in the steamer and steam for 50 mins (about 16 minutes per pound). Make sure to have enough water in the steamer
  
• Use a knife to cut in the legs to make sure the juices run clear. Turn off the heat and let it cool. Alternatively you can lift the chicken into another bowl and let it cool
• Wash the rice and place into the rice cooker.
• Once cooled, start to shred the chicken. Place all the shredded chicken into the rice cooker.
• Strain out any impurities from chicken stock and pour into the rice and chicken
  
• Add in coconut milk. I used an entire can but you can use less.
  
• Place 1 bunch of pandan leaves (I tied a knot). Cook the rice as white rice.
  

Cooking stove top

• If you are cooking on stove top, you can use a pot and place the cooked rice into the pot with shredded chicken, chicken stock and coconut milk and pandan leaves
• Let it come to a boil on medium high, turn it to low and stir the chicken rice to prevent from burning. Let it steam until rice is cooked.
• While rice is cooking, make the sauces.

Thai Chili lemon juice

• Slice the Thai chili
• Squeeze one lemon and add Thai chili into the lemon juice
  

Scallion and ginger oil

• Slice scallions and place in a bowl
• Peel and dice the ginger. Place ginger into bowl with scallion. Add salt
  
• Heat up oil on medium high, when small bubbles appear, take it off the heat. Pour the oil quickly into the bowl with scallion and ginger. Set aside to cool
  
• Once the rice is cooked, discard the pandan leaves. Slice some cucumbers.
• Serve the rice in a bowl with sliced cucumber. Can drizzle some Thai chili lemon juice or scallion ginger oil as you are eating.