Ingredients:
For the rice-
1 tbsp chicken fat (optional)
1-2 cloves garlic finely chopped
1/2 tbsp ginger finely chopped
1 cup rice
1 cups chicken stock
2 tbsp sesame oil
Salt
For the chicken-
1-2 chicken thighs
1″ pieces ginger
1-2 stalks green onions
1 tbsp sesame oil
Salt

Method:

• Place the chicken in a pot on high flame, cover with water. Add ginger, green onions and season with salt to taste. Bring to a boil & then reduce the flame to medium. Let the chicken simmer till it is almost done. Save the stock for later.
• Run the chicken in a cold bath (this step ensures that the chicken skin is nice are springy). Now pat dry the chicken, add some sesame oil & let it rest.
• Meanwhile in a wok heat sesame oil & saute the ginger, garlic & chicken fat for 1-2 mins or till you get a nice aroma.
• Add rice & saute for another 2-3 mins. Cover with half the chicken stock & cook till the rice is done.
• To plate- Place a piece of chicken on a plate along with the rice & a bowl of the chicken stock.
• Serve with soy dipping sauce & chilli sauce.