Prepare the Chicken and Rice
Trim the Chicken – Remove excess fat from the chicken thighs.
Rinse the Rice – Use a fine-mesh sieve to rinse the rice under cold water until the water runs clear. Set aside.
Prepare Aromatics – Peel and slice the ginger. Mince the garlic and shallot. Set aside.
Sear the Chicken – Heat 2 tablespoon of oil in a skillet with a lid over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 3-4 minutes per side. Work in batches if necessary. Remove and set aside.
Sauté the Aromatics – Discard some of the excess fat, leaving about 2 tablespoon in the pan. Sauté the ginger first, then add the shallot and garlic, cooking until fragrant.
Toast the Rice – Add the rinsed rice to the skillet and stir for 2-3 minutes, ensuring every grain is well coated in oil and aromatics.
Add the Liquid – Pour in the bone broth or chicken stock and bring to a boil.
Simmer – Once boiling, reduce the heat to a gentle simmer, add the fish sauce (or sub soy sauce) and nestle the seared chicken (and any accumulated juices) back into the pan.
Cook – Cover with a lid and let it simmer for 20 minutes.
Broil – this is optional. If you want a crispy chicken, broil for 3 minutes to get the chicken a nice color before serving.
Make the Scallion Oil Sauce
Prep the Ingredients – Finely mince the green onions, keeping the white and green parts separate. Mince the ginger and garlic.
Heat the Oil – In a small pot, heat the oil over medium heat. Add the ginger and garlic, cooking until lightly golden (but not burnt!).
Cook the White Part of the Green Onion – Stir in the white parts of the green onions and cook for another 2 minutes.
Finish – Turn off the heat and mix in the green parts of the green onions. Season with salt.
Final Touches
Check Doneness – After 20 minutes, check that the chicken has reached an internal temperature of 165°F and that the rice is fully cooked.
Enjoy! – Serve hot and drizzle the ginger scallion sauce all over.
