Slice 2 inches of ginger and crush 3 cloves of garlic for the rice.

Melt the butter in a large pot over medium heat.

Brown the 2 whole chicken legs in the melted butter for 3 to 4 minutes per side.

Add the sliced ginger and crushed garlic, then stir-fry for 1 minute until fragrant.

Add 2 cups of white rice and stir to coat it in the aromatic butter.

Pour in 2 1/2 cups water and add chicken powder, pandan leaf, 1 spring onion stalk, and salt.

Bring the pot to a boil, then cover it tightly with a lid.

Reduce to low heat and cook for 25 to 30 minutes until the rice is tender and the chicken is fully cooked.

Finely chop the red chilies and bird's eye chilies for the sambal.

Pound the chopped chilies into a coarse paste.

Mix the chili paste with calamansi juice and brown sugar until the sugar dissolves.

Grate 1 inch ginger and 3 garlic cloves for the ginger spring onion soy sauce.

Combine the grated ginger, grated garlic, and 4 tablespoons spring onions in a heatproof bowl.

Heat the cooking oil until hot, then carefully pour it over the ginger and spring onion mixture.

Stir in 4 tablespoons light soy sauce to finish the sauce.

Rest the cooked chicken rice for 10 minutes, then fluff the rice gently.

Serve the chicken over rice with sambal and ginger spring onion soy sauce on the side.