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Export 10 ingredients for grocery delivery
Step 1
Pat chicken thigh dry with a paper towel, then season with salt and pepper.
Step 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.
Step 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.
Step 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.
Step 5
Turn off heat and let it sit covered for 10 minutes.
Step 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.
Step 7
Place the chopped scallion in a heat proof bowl.
Step 8
In a small pot or sauce pan, 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.
Step 9
Carefully pour the hot oil over the scallion. Stir and mix until well combined. Add salt to taste.
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