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 

1. Marinate chicken w sesame oil, salt and white pepper (if u have if not black pepper is fine)
2. Julienne about 2 inches worth of ginger and finely chop the rest
3. Finely chop 4 cloves of garlic and lightly smash the other 3 but keep it whole 
4. Cut 2 stalks of green onion in to 2 inch pieces and finely chop the other 2 stalks 
5. Slice the red chilli into thin pieces 
6. 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.
7. Into rice maker: Washed rice with a mix of chicken stock and water with a splash of dashi and a pinch of MSG 
8. Place chicken on top of the rice with aromatics (2 inch pieces green onion, julienned ginger, smashed garlic)
9. Cook the rice as instructed 
10. 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. 
11. OPTIONAL – Make the cucumber salad: Cut up cucumber into chunks, dress with salt, fish sauce, and sesame oil 
12. Once the rice is done cooking, the dish is ready to be served. Serve with cucumber salad and garnish with cilantro.