How to Make It
Place rice in a large bowl and rinse with cool running water until water runs clear. Drain rice.
Heat chicken fat in a large, heavy saucepan over medium-low. Add onion; cook, stirring occasionally, until completely translucent, about 10 minutes. Add ginger; cook, stirring occasionally, until softened, about 3 minutes.
Add rice, chicken broth, 1 cup water, salt, and pandan to saucepan. Bring to a simmer over medium-high. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Remove and discard pandan; fluff rice with chopsticks or fork. Cover and keep warm until ready to serve.