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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Separate the whites and greens of the spring onions, then finely chop both.
In a bowl, add all the spring onion greens, half of the spring onion whites and half of the chopped ginger for the spring onion ginger oil.
In another bowl, add the remaining spring onion whites and the remaining ginger for the base of the rice.
Trim off the excess skin from the chicken thighs using scissors or a knife.
Marinate the chicken with chicken bouillon powder, salt and 1 tbsp sesame oil.
In a pot over medium high heat, add 1 tbsp sesame oil and the chicken skin. Let the fat render out until the skin turns golden and slightly crispy.
Add the spring onion whites and ginger from the second bowl and fry until fragrant.
Remove the crispy chicken skin, leaving the rendered fat in the pot.
Add the washed rice and stir well, making sure every grain is coated in the oil.
Pour in the chicken stock and season lightly with salt. Place the chicken on top.
Once boiling, cover with a lid and turn the heat to low. Cook for 15-20 minutes (17 mins works well) until the rice and chicken are fully cooked.
Heat vegetable or sunflower oil until hot and just smoking. Pour the hot oil over the spring onion and ginger mixture in the first bowl. Add a pinch of salt and mix well.
Once the rice and chicken are cooked, remove the chicken and slice it however you like. Add sesame oil, sweet soy sauce and half of the spring onion oil.
Serve with chicken chilli sauce.
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Use chicken bouillon powder to enhance the flavor of the chicken.
Adjust the amount of sesame oil and sweet soy sauce according to your taste preference.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for juicier and more flavorful results.
What can I use if I don't have sweet soy sauce?
You can mix regular soy sauce with a bit of sugar as a substitute.
Is it necessary to use both vegetable and sunflower oil?
You can use either vegetable or sunflower oil based on your preference.
How do I know when the rice is fully cooked?
The rice should be tender and all the liquid should be absorbed.
Can I make this dish in advance?
Yes, you can prepare the components ahead of time and assemble them when ready to serve.
