Rub the chicken drumsticks generously and thoroughly with coarse salt to exfoliate the skin. Rinse off the coarse salt and drain the chicken. Rub in 1 teaspoon fine sea salt and set aside for 30 minutes. Rinse the chicken, drain well and set aside.
Blend onion, garlic and ginger together into a paste with a food processor. Alternatively, grate the garlic and ginger and mince the onion finely with a knife.
Heat oil in a frying pan over medium-high heat. Add in onion mixture and stir-fry for a few minutes until fragrant. Add in rice and stir-fry for a minute until the rice grains are coated in oil.
Transfer the rice to a rice cooker. Add in enough stock to cook the rice (follow the instructions of your rice cooker), light soy sauce, sesame oil and remaining 1/4 teaspoon salt. Add in the chicken drumsticks in one layer, skin side down. Press it down slightly into the rice (they don't have to be submerged completely). Cook the rice as per normal.
After the rice cooker has "jumped" and switched to "keep warm" mode, keep warm for 15 minutes, then turn the power off and let stand for another 15 minutes. Stir to mix the rice, then spoon into a serving plate with the chicken drumsticks. Garnish with coriander and serve with cucumber.
Boneless chicken thighs can be used in place of the chicken drumsticks.
I used the rice cooker cup to measure the rice. The rice cooker cup measures 180ml.
You can use chicken or vegetable stock; homemade, canned or stock cubes. If your stock is already salted, omit the 1/4 teaspoon salt for the rice.
You can also add two blades of pandan leaves (rinsed, dry and tied into a knot) for extra flavour and fragrance.
Do switch off the rice cooker after it had keep warmed for 15 minutes as the onion may burn at the bottom.