Hainanese Chicken

Make two to three slits on each side of the chicken legs.  Marinate in sesame oil, soy sauce, and 1 tablespoon coconut oil.

Combine rice, chicken stock, cilantro, green onion, pandan leaf, ginger, garlic, and remaining coconut oil in the rice cooker. Season with salt and pepper. Place marinated chicken legs on top. Cover and switch on the rice cooker.

Make the ginger sauce: Heat vegetable oil in a small frying pan. Add grated ginger and cook over low heat just until fragrant. Season with salt and a pinch of sugar. Turn off the heat and mix in sesame oil. Transfer to a small bowl and set aside.

When the chicken is thoroughly cooked,  switch off the rice cooker. Remove cilantro stems, green onion stalks, and pandan leaf from the rice. Drizzle rice with sesame oil and soy sauce.

Fill two serving bowls with rice. Arrange chicken quarters and cucumber slices on a platter. Serve with ginger sauce, sweet soy sauce, and chili sauce on the side. Garnish with cilantro leaves.