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MY ABSOLUTE FAVORITE CHICKEN & RICE DISH THAT I PICKED UP TRAVELING... | SAM THE COOKING GUY
recipe by SAM THE COOKING GUY (@samthecookingguy)
Ingredients:
- 4 chicken thighs, skin on, bone in (estimate)
- Kosher salt (estimate)
- Sesame oil (estimate)
- 2 cups short grain white rice (estimate)
- 2 cups chicken broth (estimate)
- 4-5 cloves garlic, peeled and smashed
- 4-5 slices ginger
- 3-4 green onions, sliced down the middle, white and light green parts (estimate)
- Neutral oil (for sauce, estimate 5-6 tablespoons)
- 1/4 cup fresh chopped ginger (estimate)
- 1/3 cup diced green onion, white and light green parts (estimate)
- 1/2 teaspoon kosher salt (for sauce)
- 1/2 teaspoon soy sauce or soy paste (estimate)
Steps:
1
Prep the chicken thighs by removing the bone and any extra skin that won't be useful. Save the bones for stock.
2
Season the chicken thighs with sesame oil and kosher salt. Set aside.
3
Prepare the rice by washing it until the water is clear. Put the washed rice in a rice cooker.
4
Add chicken broth, garlic, ginger slices, and sliced green onions to the rice cooker. Place seasoned chicken on top, skin up.
5
Cook in the rice cooker using the white rice setting or just turn it on until it finishes cooking.
6
For the green onion ginger sauce, heat neutral oil, add fresh chopped ginger and diced green onion, cook briefly, then season with kosher salt and soy sauce.
7
After cooking, remove the ginger and green onion slices from the rice, keeping the melted garlic cloves. Serve the chicken over the rice and dress with the green onion ginger sauce.