This dish is so yummy and filling. You can feed a lot of people at once and it makes excellent leftovers!

Ingredients:
- 2 cups Jasmine or white rice
- 1lb Chicken thighs
- 4 stalks green onion
- Ginger
- 7 cloves garlic
- Red chili
- 1 cup chicken stock
- Vegetable oil
- MSG
- Sesame oil
- Salt
- White pepper
- Dashi soup base
- Cilantro
Optional: cucumber salad and cilantro
- Marinate chicken w sesame oil, salt and white pepper (if u have if not black pepper is fine)
- Julienne about 2 inches worth of ginger and finely chop the rest
- Finely chop 4 cloves of garlic and lightly smash the other 3 but keep it whole
- Cut 2 stalks of green onion in to 2 inch pieces and finely chop the other 2 stalks
- Slice the red chilli into thin pieces
- Render chicken fat by cooking skin side down starting from a cold pan on medium heat. Cook until chicken skin is brown and flip and cook the other side for 1 minute.
- Into rice maker: Washed rice with a mix of chicken stock and water with a splash of dashi and a pinch of MSG
- Place chicken on top of the rice with aromatics (2 inch pieces green onion, julienned ginger, smashed garlic)
- Cook the rice as instructed
- While the chicken and rice cook, make the sauce: heat up ½ cup of vegetable oil in a pot. Once the oil is bubbling or smoking, pour the oil over finely chopped ginger, scallion, garlic and red chilis.
- OPTIONAL – Make the cucumber salad: Cut up cucumber into chunks, dress with salt, fish sauce, and sesame oil
- Once the rice is done cooking, the dish is ready to be served. Serve with cucumber salad and garnish with cilantro.
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