In a large pot, combine the whole chicken, halved shallots, sliced ginger, salt, palm sugar, and water. Bring to a boil for about 5 minutes, then cover and let it cook off the heat for 1 hour.

Once the chicken has cooled slightly, remove it from the pot and place in ice water for about 3 minutes. Shred the chicken into bite-sized pieces.

Rinse the jasmine rice under cold water until it runs clear. In a separate pan, sauté minced shallots over medium heat until translucent, then add washed rice and toast for 5-6 minutes.

Return to the pot with the chicken broth; add toasted rice and 6 cups of chicken broth. Bring to a gentle boil for 10 minutes, reduce heat, and simmer uncovered for 35-40 minutes.

Taste and adjust seasonings. Serve warm, topped with shredded chicken, black pepper, fried shallots, cilantro, and green onions.