Ingredients

Method

1. 1

   Begin with 3 bone-in, skin-on chicken thighs. Trim off any excess fat and skin, and set these trimmings aside for later.

2. 2

   Place the chicken thighs in a large pot. Add enough water (about 6-7 cups) to completely cover the chicken. Add sliced ginger, crushed garlic cloves, scallion whites, and some of the scallion greens. Season with salt and two chicken bouillon cubes. Stir, bring to a boil, then cover, reduce the heat to medium-low, and let it simmer for 30 minutes.

3. 3

   While the chicken is cooking, place 5 peeled garlic cloves and a 1.5-2 inch piece of peeled ginger into a food processor. Process until finely minced.

4. 4

   Place the reserved chicken skin and fat into a cold pan. Set the heat to medium. Allow the fat to render out slowly and the skin to become golden brown and crispy. Remove the crispy skin crumbles and set them aside, leaving the rendered fat in the pan.

5. 5

   To the pan with the rendered chicken fat, add 1 cup of washed rice and about 1.5 tablespoons of the minced ginger-garlic paste. Cook, stirring, until the rice is slightly toasted.

6. 6

   Transfer the toasted rice mixture to a rice cooker. Ladle in enough of the hot chicken broth from the pot to cook the rice (follow your rice cooker's instructions for the correct liquid-to-rice ratio). Cook the rice.

7. 7

   Place the remaining minced ginger-garlic paste in a small, heatproof bowl. Add a pinch of salt and 2 tablespoons of sliced scallion greens. Pour very hot oil over the mixture; it should sizzle. Stir to combine.

8. 8

   Once the 30 minutes are up, remove the cooked chicken thighs from the broth. Let them rest and cool down enough to handle. Debone the chicken and slice the meat.

9. 9

   Strain the remaining broth into a serving bowl for soup. To plate the rice, place the crispy chicken skin crumbles and some chopped green onions in the bottom of a small bowl. Top with the cooked rice and press it down firmly. Invert the bowl onto a serving plate to create a rice mold.

10. 10

    Arrange the sliced chicken next to the rice. Serve with the ginger-scallion oil and the bowl of hot broth. Garnish the chicken with a drizzle of the ginger-scallion oil.