This recipe yields 4 servings. In the video, my pot was too small I was only able to fit 3 chicken thigh 😅.
Ingredients:
4 skin on boneless chicken thighs
salt and black pepper to season the chicken
1 tbsp cooking oil
4 clove garlic minced
1 tbsp ginger minced
1 ½ cup rice uncooked
2 cup kettle&fire chicken bone broth
2 thin slices ginger
½ tsp salt
2 green onion
Scallion Oil:
1 cup scallion or green onion chopped
⅓ cup neutral oil
salt to taste
Instructions:
1. Pat chicken thigh dry with a paper towel, then season with salt and pepper.
2. Heat 1 tbsp of cooking oil in a pot over medium heat. Add minced garlic and ginger, and sauté until fragrant. Then add rice and stir for 1 minute until glossy.
3. Pour in chicken broth, ginger slices, and salt. Then add chicken (skin side up), and green onion to the pot. Turn to high heat and bring it to a boil.
4. Once boiling, bring it down to a simmer and cover the pot with a lid. Simmer for 15 minutes or until the rice absorbs all the liquid and chicken is fully cooked.
5. Turn off heat and let it sit covered for 10 minutes.
6. To serve: slice the chicken, fluff the rice, and serve with scallion sauce. You can also serve it with soy sauce or chili oil.
Scallion Oil:
1. Place the chopped scallion in a heat proof bowl.
2. In a small pot or saucepan, heat ⅓ cup of neutral oil over medium heat. Oil should be ready when you start seeing small bubbles. You can also test the heat by submerging a wooden chopstick in the oil and it should start to sizzle.
3. Carefully pour the hot oil over the scallion. Stir and mix until well combined. Add salt to taste.
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