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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Clean and pat dry the chicken. Add all the marinade ingredients and mix well. Marinate overnight or cook immediately.
Fry the chicken skin side down on high heat until golden, about 4 minutes per side. Remove and set aside. Remove excess oil.
Finely chop the spring onions, shallots, and ginger. Add them to the same pan.
Add the washed rice and mix until coated in oil.
Pour in the chicken stock and a pinch of salt. Bring to a boil, then reduce heat, cover, and cook for 15 minutes. Turn off heat and let sit for another 10 minutes.
For the ginger and spring onion oil, add equal amounts of spring onions and ginger into a bowl. Pour hot oil over it and season with salt.
For the chili sauce, combine chili, garlic, fish sauce, and sugar.
Slice the chicken and serve over the rice with the ginger and spring onion oil and the chili sauce.
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Use equal parts of ginger and spring onion for the ginger and spring onion sauce.
Can I marinate the chicken for less time?
Yes, you can marinate it for a shorter time, but overnight marination enhances the flavor.
What can I use instead of chicken thighs?
You can use chicken breast, but it may be less juicy compared to thighs.
Is it necessary to use hot oil for the sauce?
Yes, hot oil helps to release the flavors of the ginger and spring onion.
Can I use brown rice instead of white rice?
Yes, but adjust the cooking time and liquid as brown rice takes longer to cook.
How spicy is the chili sauce?
The chili sauce is moderately spicy, but you can adjust the chili quantity to your preference.
