Step 1

Put the chicken thighs into a bowl then sprinkle with salt and white pepper. Rub to evenly distribute. Leave to marinate for 10 minutes or so.

Step 2

Rinse the rice with cold water then drain well. Set aside.

Step 3

Heat oil in a pot over medium heat on a stove (see note 2 & 3 if using an instant pot or a rice cooker). Add chopped scallions, minced ginger and minced garlic. Fry until fragrant (do not burn). Scoop out about ⅔ of the aromatic to a small bowl for later use.

Step 4

Put in the drained rice and fry for 30 seconds or so. Add 2 cups of water and ¼ teaspoon of salt (see note 4). Use a spatula to scrape the bottom to loosen any grains stuck to the pot. Place the marinated chicken pieces on top of the rice without overlapping.

Step 5

Leave to cook uncovered until the water starts boiling very gently. Put on a tight lid and turn the heat to the lowest. Leave to cook for 20 minutes.

Step 6

Turn off the heat when the time is up. Let it sit for another 10 minutes (see note 1). Remember not to open the lid during the cooking and resting process.

Step 7

Take out the chicken thighs. Remove the centre bones. Then slice them into bite-sized strips.

Step 8

Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.

Step 9

Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to the fried aromatics you saved earlier. Serve it as a dipping sauce or pour it over the chicken.