Serves 3
Directions
- 1Trim off the excess fat from the chicken thighs and keep it for later.
- 2Add chicken to a pot and add enough water to completely cover the chicken.
- 3Add ginger, garlic, scallion whites, and some of the greens to the pot.
- 4Add salt and chicken bouillon cubes to the pot, stir, and bring it to a boil.
- 5Cover the pot, drop the heat to medium low, and cook for 30 minutes.
- 6While the chicken is cooking, add peeled garlic and ginger to a food processor and process till it's minced.
- 7Add the chicken skins to a cold pan and set the heat to medium to allow the fat to render fully and crisp up properly.
- 8Take the crisped chicken skins off the pan.
- 9Add washed rice and some of the ginger garlic mince to the pan and cook for a bit till slightly toasted.
- 10Add the toasted rice to a rice cooker, add broth from the pot, and cook it.
- 11Add the remaining ginger garlic, a pinch of salt, sliced greens of the scallions, and heated oil over it in a bowl.
- 12Mix the ingredients in the bowl.
- 13Take the cooked chicken out of the pot and let it rest and cool down before taking the bones out and slicing it.
- 14Strain the broth and add it to a serving bowl.
- 15Add chicken skin crumbles, green onions, and cooked rice to a bowl, smash it down, and flip onto the plate to serve.
- 16Add sliced chicken and ginger scallion oil to the plate.
Ingredients
- 3 Bone-in, Skin on Chicken thighs
- 6 Cups Water
- 3 crushed garlic cloves
- Ginger
- Scallion whites
- Salt
- 2 Chicken bouillon cubes
- 5 Cloves peeled garlic
- 1.5 inch peeled ginger
- 1 Cup washed rice
- 1.5 tbsp ginger garlic mince
- 2 tbsp sliced greens of the scallions
- heated oil
Equipment
PotFood processorPanRice cookerserving bowl
Tips
- Adding chicken skin crumbles, green onions, and cooked rice to a bowl, smashing it down, and flipping onto the plate for serving is an optional step that takes the dish to the next level.
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