Ingredients

Method

1. 1

   In a bowl, combine the chicken thighs, sesame oil, and salt. Mix well to coat the chicken and let it marinate for 15 minutes.

2. 2

   While the chicken marinates, place the jasmine rice in a rice cooker pot and wash it thoroughly until the water runs clear.

3. 3

   Drain the water from the rice. Pour in the chicken broth and add the turmeric. Mix well.

4. 4

   Add the sliced ginger, smashed garlic, and cut scallions to the pot.

5. 5

   Place the marinated chicken thighs, skin-side up, on top of the aromatics in the rice cooker pot.

6. 6

   Place the pot into the rice cooker, close the lid, and cook on the normal rice setting.

7. 7

   While the chicken and rice cook, prepare the sauce. Thinly slice the scallions and place them in a small bowl.

8. 8

   Grate the garlic and ginger into the bowl with the scallions.

9. 9

   Pour hot oil over the scallions, garlic, and ginger.

10. 10

    Add soy sauce, sesame oil, and sugar to the bowl. Mix thoroughly to combine.

11. 11

    Once the rice cooker has finished, remove the cooked chicken from the pot and set it on a cutting board to cool for 5-10 minutes.

12. 12

    Thinly slice the cooled chicken.

13. 13

    To plate, scoop the cooked rice into a small bowl and invert it onto a plate to create a mound.

14. 14

    Arrange the sliced chicken next to the rice.

15. 15

    Spoon the prepared ginger-scallion sauce over the chicken.

16. 16

    Optionally, garnish with sliced cucumbers and extra scallions before serving.