Step 1

Trim extra fat and skin off your chicken thighs and reserve. You will need to render fat from these trimmings for the rice.

Step 2

Sprinkle salt over chicken and rub it in. Let sit at room temp while you prep other things.Note: You can do everything from this point on right in the pot that you will use to cook the rice and chicken, and it'll be a one pot meal. But I prefer to sauté the rice in a wok and then transfer.

Step 3

In a wok, or the pot you're using to cook the rice in, add just a tiny bit of vegetable oil along with chicken fat/skin trimmings. Saute over medium-low heat to render chicken fat until the trimmings are browned. You want to have about 2 Tbsp of fat total, so if there is too much, remove some. If there isn't enough, add a little more vegetable oil to supplement. Remove chicken trimmings, leaving the fat in the pot.

Step 4

In the same pot/wok you used to render chicken fat, add chopped ginger and garlic and saute over medium high heat until garlic starts to turn golden.

Step 5

Add raw, rinsed rice and salt, and turn heat up to high, tossing rice for about 2 minutes until hot throughout and dry.

Step 6

Transfer rice into a rice cooker or a heavy bottomed pot (unless you're already using that pot). Note: A rice cooker is more convenient, because it will turn itself off, but I personally prefer using a pot so I can use low heat to gently cook the chicken so it will be less likely to overcook.

Step 7

Add chicken stock to the rice and and stir to mix. Place chicken in one layer on top of rice.

Step 8

Turn heat to high and watch until you start to see the first sign of simmering. Then turn the heat down to low, cover with a tight fitting lid and cook for 25 minutes or until the chicken is done. While you wait for it to cook, make the dipping sauce and the broth.

Step 9

When chicken is cooked, remove chicken from the rice and let rest for at least 5 minutes before slicing.

Step 10

Fluff rice to distribute seasoning and chicken juices evenly.

Step 11

To serve: Slice chicken into thin pieces, and place on top of rice. Serve with dipping sauce, some fresh cucumber and extra chicken broth as soup. Enjoy!

Step 12

Pound garlic, ginger and chilies into a paste. Alternatively, finely chop everything and add to a small bowl.

Step 13

Add tao jiew or doenjang & water, sugar, dark soy sauce, soy sauce and vinegar.  Stir until the sugar is dissolved.

Step 14

Before serving stir in the chopped cilantro right before serving.

Step 15

heat the chicken stock in a pot until it comes to a simmer. Season lightly with salt or soy sauce and a dash of ground white pepper. Garnish with some chopped cilantro or green onions if desired.

Step 16

Gently simmer chicken bones for 1 hour in the water, skimming off foam and scum as they come up. However, if you want to keep the fat for your rice, I would not skim after about 30 minutes so you don't end up skimming off the fat.

Step 17

After 1 hour of simmering, add all the vegetables/aromatics and simmer for another 45 minutes to 1 hour.

Step 18

Drain off the stock and skim off any fat on top of the stock and reserve for your rice. If you have time, refrigerate the skimmed fat so you can easily remove the stock that came with the fat.