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4 pieces chicken thighs, skin on (about 180g/6.3oz each (see note 1)
1 teaspoon salt
1 pinch ground white pepper
1 ½ cup jasmine rice, or short grain white rice (about 310g)
2 tablespoon neutral cooking oil
4 stalk scallions, finely chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
¼ teaspoon salt
2 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 teaspoon sesame oil
fresh chilli, finely chopped (optional)
cucumber, sliced (or blanched green vegetables, such as Bok Choy, spinach, etc.)
Instructions
Marinate the chicken
Put the chicken thighs into a bowl then sprinkle with salt and white pepper. Rub to evenly distribute. Leave to marinate for 10 minutes or so.
Cook the rice and chicken
Rinse the rice with cold water then drain well. Set aside.
Heat oil in a pot over medium heat on a stove (see note 2 & 3 if using an Instant Pot or a ice cooker). Add chopped scallions, minced ginger and minced garlic. Fry until fragrant (do not burn). Scoop out about ⅔ of the aromatic to a small bowl for later use.
Put in the drained rice and fry for 30 seconds or so. Add 2 cups of water and ¼ teaspoon of salt (see note 4). Use a spatula to scrape the bottom to loosen any grains stuck to the pot. Place the marinated chicken pieces on top of the rice without overlapping.
Leave to cook uncovered until the water starts boiling very gently. Put on a tight lid and turn the heat to the lowest. Leave to cook for 20 minutes.
Turn off the heat when the time is up. Let it sit for another 10 minutes (see note 1). Remember not to open the lid during the cooking and resting process.
Serve the dish
Take out the Remove the centre bones. Then them into bite-sized strips.
Ingredients
4 pieces chicken thighs, skin on (about 180g/6.3oz each (see note 1)
1 teaspoon salt
1 pinch ground white pepper
1 ½ cup jasmine rice, or short grain white rice (about 310g)
2 tablespoon neutral cooking oil
4 stalk scallions, finely chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
¼ teaspoon salt
2 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 teaspoon sesame oil
fresh chilli, finely chopped (optional)
cucumber, sliced (or blanched green vegetables, such as Bok Choy, spinach, etc.)