Step 1

With 1.5 tsp of salt, rub it onto the skin of the chicken until they're shiny and clean. Pat them dry with a paper towel.

Step 2

In a deep non-stick pot, rinse your rice with water a few times until water runs clear. Pour out the water. Then pour in the chicken broth. Add in olive oil, soy sauce, chopped ginger, garlic cloves, and remaining salt. Mix well.

Step 3

With the skin side down, place the chicken on top of the rice and broth mixture. Then place the green onion over top. Cover with a lid.

Step 4

Set the covered pot on high heat until it reaches a boil. Once it comes to a boil, immediately lower heat to a low and cook for 12 minutes. After the 12 minute mark, shut off the heat but leave the covered pot on the stove to steam out the residual broth.

Step 5

Once cooked, slice your chicken. Optional: you may remove the aromatics or enjoy with your meal. Serve with some sweet chili sauce.