For the chicken broth, bring the water to the boil in a large stockpot. Add the chicken pieces, ginger, garlic, sugar, salt and pandana leaves, if you are using them. Return to a boil then reduce the heat to low and simmer for about 35 minutes, until the chicken is cooked through and the broth is infused with the flavours. Strain and reserve the broth and the chicken separately. Discard the other solid ingredients.
To make the rice, heat the coconut oil over a medium heat in a rice cooker or large pot. Add the ginger, garlic and shallots and sauté them for about four minutes, until tender and aromatic. Add the rice and stir to coat it with the oil and sauté it for a further two minutes. Add 475ml of the reserved chicken broth and cook the rice following the instructions of your rice cooker. If you are using a regular pot, bring the broth to a boil, reduce the heat to low, cover and simmer for ten to fifteen minutes, until the liquid is absorbed and the rice is just tender.
For the soup, in a medium pot, bring 475ml of the chicken broth to the boil. Add the winter squash and simmer over a medium heat, for five to seven minutes, until it is crisp yet tender. Stir in the soy sauce and pepper.
To assemble, re-warm the chicken if needed. De-bone and cut the chicken into thick slices. Mound a portion of rice on each of the two warmed plates and top it with the chicken. Sprinkle with cilantro and add a few slices of cucumber to garnish. Serve with small bowls of the soup, Khao Man Gai sauce and fresh chillies for more heat, if desired.
Recipe courtesy of Nong Poonsukwattan