Step 1

Season the chicken well with salt and pepper

Step 2

Brown the chicken on all sides in a large dutch oven.

Step 3

Remove the chicken to a plate and drain all but a tablespoon or so of grease from the dutch oven.

Step 4

Saute the onions and garlic and ginger in the dutch oven, scraping up any bits from the chicken.

Step 5

Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.

Step 6

Continue to cook for another 20 minutes or so or until the chicken is cooked through.

Step 7

Remove the chicken from the pan.

Step 8

Take 2 Tablespoons of tapioca starch in a bowl with just a touch of cold water to form a thick paste, Whisk this into the sauce.

Step 9

Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.

Step 10

Into the warm cooked rice, add the coconut milk and a pinch of salt. You should have enough to cover the rice. Allow the rice absorb the coconut milk.

Step 11

Put a scoop of rice in a bowl then top with a couple pieces of chicken and sauce

Step 12

Garnish with onions and sesame seed, Serve warm