4 bone-in, skin-on chicken thighs (about 2 lbs.)
6 cups chicken broth (or 6 cups water + 2 tbsp. Totole chicken powder or bouillon)
1 tbsp. vegetable oil
1 tsp. sesame oil
2 cloves garlic, smashed
2 slices fresh ginger
1 scallion, cut into 1" sections
1 1/2 cups jasmine rice
Pinch (1/8 tsp.) white pepper
Ar's Dipping Sauce:
3 tbsp. soy sauce
2 tbsp. rice vinegar
6 tbsp. water
1 tsp. sesame oil
2 tsp. sugar
2 Fresno chiles, seeded and sliced
2 tbsp. minced ginger
3 cloves garlic, finely chopped
1 tbsp. chopped cilantro
2 scallions, finely chopped
Sliced scallions and chopped cilantro for garnish
1. Place the chicken broth and chicken thighs together in a medium pot and bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes to an hour, turning the chicken thighs over 2-3 times during the cooking time. Turn off heat and set aside.
2. Heat 1 tbsp. of vegetable oil and 1 tsp. sesame oil in a saute pan over medium high heat. Add the garlic, ginger slices and scallion and toss 20-30 seconds until fragrant. Add the jasmine rice with a pinch of white pepper and saute 1-2 minutes or until the rice has absorbed the oil and is translucent.
3. Pour the rice into a clay pot and top with the chicken thighs; add 2 cups of the chicken poaching broth and bring to a boil. Reduce heat to a simmer; cover and cook for 20 minutes or until the rice is just cooked through. If you don't have a clay pot, no worries - just use the same saute pan (as long as it's deep enough) or a pot, add the chicken and poaching liquid, cover, and cook as noted above.
4. Combine all the dipping sauce ingredients together in a bowl and set aside.
5. After 20 minutes, check the rice in the clay pot - if it's a little undercooked or on the dry side, add a few tablespoons of the reserved chicken broth, cover, and let sit for another 10-15 minutes.
6. Garnish the rice with sliced scallions and chopped cilantro, and serve with the dipping sauce on the side.