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First, separate the meat and bones of your roast chicken- bones in a pot, meat in a large bowl for later.
Add your roughly chopped spring onions and ginger slices to the pot, cover your chicken bones/carcass with water, and season with salt. Then simmer for 1 hr.
When your stock is ready, we'll prep your rice. In a wok or frying pan heat up your vegetable oil and fry your ginger and garlic until fragrant. Then throw your uncooked rice in and mix through until each grain is coated and glossy. Add 2 scoops of your chicken stock and mix through so all the flavours start kicking in!
Transfer your rice mixture into your rice cooker, add more chicken stock to the appropriate measurements indicated. Add more salt to season and let it work its magic!
When serving, add the roast chicken meat and a garlic sauce or chilli sauce works beautifully with this dish!