One Pot Thai Crispy Chicken with Ginger Scallion Rice
35m
Serves 2
Directions
- 1Pat the chicken thighs dry and season both sides generously with salt and black pepper.
- 2Place the chicken thighs in a cold pan, skin-side down. Turn the heat to medium and cook until the skin is deeply golden and crispy.
- 3Flip the chicken and cook until the chicken is fully cooked, then remove from the pan and set aside to rest.
- 4Add the white parts of the green onions and the freshly grated ginger to the rendered chicken fat. Sauté until fragrant.
- 5Add the rinsed rice and stir until every grain is coated in the ginger-scallion chicken fat.
- 6Pour in the chicken stock and soy sauce. Add a bay leaf, if using, and stir well.
- 7Once the liquid begins to simmer, cover and cook over medium-low heat.
- 8Turn off the heat and leave the pot covered for the rice to steam until fluffy.
- 9Remove the bay leaf. Fluff the rice and mix in the remaining green onions.
- 10Slice the crispy chicken and place it on top of the ginger-scallion rice. Serve immediately with sliced Thai red chili for an optional spicy kick.
Ingredients
- 4 whole boneless chicken thigh with the skin on
- salt
- black pepper
- 4-5 stalks green onion, finely chopped, white and green parts separated
- 1 tbsp ginger, freshly grated
- 1 cup jasmine rice, rinsed and drained
- 1 1/4 cups chicken stock
- 1 tbsp soy sauce
- bay leaf (optional)
- Thai red chili, sliced (optional)
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