The Chicken & Rice Dish I’d Eat Forever 🍚❤️

By Pailin's Kitchen · 90 min

Ingredients

Instructions

1. Trim the excess fat and skin from the thighs and set the trimmings aside to render for the rice. Rub 1/2 tsp salt into the chicken and let it sit at room temperature while you prepare the rest.
2. In a wok or the rice pot, add a little vegetable oil and the fat trimmings. Render over medium-low heat until the trimmings are browned, aiming for about 2 Tbsp of fat (add a little oil if short, remove some if too much). Take out the trimmings.
3. In the same pan, fry the chopped ginger and garlic over medium-high heat until the garlic turns golden.
4. Add the rinsed raw rice and 1/2 tsp salt, turn the heat to high and toss for about 2 minutes until hot throughout and dry.
5. Transfer the rice to a rice cooker or heavy pot. Stir in 1 2/3 cups unsalted chicken stock, then lay the chicken in one layer on top.
6. Bring to a simmer over high heat, then reduce to low, cover tightly and cook 25 minutes or until the chicken is done.
7. Remove the chicken and rest at least 5 minutes before slicing. Fluff the rice to distribute the seasoning and juices.
8. Slice the chicken thinly, place on the rice and serve with dipping sauce, cucumber and optional hot chicken broth.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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