Step 1

Start by seasoning the chicken with julienned ginger, minced garlic, oyster sauce, soy sauce, dark soy sauce and black pepper. Mix well with your hands and set aside.

Step 2

Rinse the rice several times under cool water until the water runs fairly clear, then drain the water completely. Add the salted chicken broth to the rice and place the chicken thighs on top. Make sure to scrape out any remaining sauce into the rice cooker and on top of the chicken.

Step 3

Press start on the rice cooker and make the scallion and ginger sauce in the meantime. You can heat the oil to toast the aromatics, but I prefer to simply add the oil straight from the bottle for a more pure and clean taste. The most important tip is to make sure the scallions and ginger are very finely minced for better texture.

Step 4

Remove the chicken and slice before plating. Then fluff up the rice and serve with steamed broccolini and the scallion and garlic oil dipping sauce.