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In a medium bowl, combine the cut chicken thighs with 2 tablespoons of low sodium soy sauce, 1 teaspoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1/2 teaspoon of black pepper, and 1 tablespoon of cornstarch. Mix well to ensure all chicken pieces are coated. Marinate for at least 30 minutes.

Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat. Add the remaining 3 minced garlic cloves and 1 tablespoon of grated ginger. Sauté until fragrant, about 1 minute.

Add the marinated chicken pieces to the pot in a single layer. Cook for a few minutes on each side until lightly browned. It is not necessary to cook the chicken all the way through at this stage.

Add the thoroughly rinsed jasmine rice to the pot, spreading it evenly around the chicken. Pour in 2 1/2 cups of chicken stock (or water). Stir in an additional 2 tablespoons of low sodium soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Stir gently to combine everything.

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until the liquid has been absorbed and the rice is cooked.

Turn off the heat and let the pot rest, still covered, for 10 minutes. This allows the rice to steam further and become fluffy.

Remove the lid, fluff the chicken and rice with a fork, and garnish generously with sliced green onions before serving.


In a medium bowl, combine the cut chicken thighs with 2 tablespoons of low sodium soy sauce, 1 teaspoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1/2 teaspoon of black pepper, and 1 tablespoon of cornstarch. Mix well to ensure all chicken pieces are coated. Marinate for at least 30 minutes.

Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat. Add the remaining 3 minced garlic cloves and 1 tablespoon of grated ginger. Sauté until fragrant, about 1 minute.

Add the marinated chicken pieces to the pot in a single layer. Cook for a few minutes on each side until lightly browned. It is not necessary to cook the chicken all the way through at this stage.

Add the thoroughly rinsed jasmine rice to the pot, spreading it evenly around the chicken. Pour in 2 1/2 cups of chicken stock (or water). Stir in an additional 2 tablespoons of low sodium soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Stir gently to combine everything.

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until the liquid has been absorbed and the rice is cooked.

Turn off the heat and let the pot rest, still covered, for 10 minutes. This allows the rice to steam further and become fluffy.

Remove the lid, fluff the chicken and rice with a fork, and garnish generously with sliced green onions before serving.
