Ingredients
Scale
- 2 bone-in chicken thighs
- 1 tbsp salt
seasonings
- drizzle of neutral oil
- 1/8 tsp salt, or to taste
- 1/8 tsp white pepper
- 5g ginger, julienned
- 2 large garlic cloves, minced
rice
- 1 cup jasmine rice, washed and drained
- 1 cup salted chicken broth
- reserved chicken fat pieces
- handful of scallions
ginger & scallion oil
- scallions, chopped
- ginger, minced
- neutral oil
- salt or to taste
Instructions
- Prep the chicken thighs for cooking for patting it dry with paper towels and removing any excess fat. Set the fat pieces aside for later (it’s going to add a lot of flavor to the broth!)
- Add about a tablespoon of salt and begin scrubbing the chicken with your hands for several minutes. The goal is to remove loose skin and scrub until it becomes smooth, which will improve taste and texture. Once done, rinse with water to remove saltiness and pat dry.
- Next, season the chicken with oil, salt, white pepper, ginger and garlic cloves. Use your hands to mix thoroughly for best results.
- Wash your rice several times and drain the water, then pour the chicken broth in. Then gently place the chicken thighs on top so it’s not overlapping, along with the reserved chicken fat and scallions. Start the rice cooking cycle and prepare the ginger & scallion sauce in the meantime.
- Once done, fluff up the rice and remove the bone so it can be sliced. Then garnish with sliced cucumbers on the side and a heavy drizzle of sauce on top.