Directions for Soy Sauce Pickled Chilies
To make the soy sauce pickled chilies, combine all of the ingredients in a glass container and allow to sit out for at least an hour before using. For best results, marinate overnight.
Directions for Ginger Scallion Sauce
Thinly slice the green parts of the scallions and transfer to a heatproof bowl either glass or metal-based. Add in the finely chopped garlic and ginger.
Heat the oil in a small sauce pot until smoking. Pour over the aromatics and add the kosher salt.
Set aside to sizzle and marinate while you prepare the chicken & rice.
Directions for Chicken & Rice
If you have time, place your chicken thighs in a container to brine overnight. You can make a quick brine by mixing one tablespoon of kosher salt for every cup of water. If not, remove the chicken thighs from the fridge and hour before you’re ready to cook to bring to room temperature.
Remove the skin from the chicken thighs. Heat the oil in a high-sided sauté pan over medium heat. Fry the chicken skins to render some of the fat for the rice. Once golden brown, remove the chicken skins and enjoy as a cook’s snack!
Sauté finely chopped ginger and garlic in the chicken fat for two minutes. Then, add in the washed rice and sauté until translucent, about three minutes. Deglaze the pan with the chicken stock - rubbing the bottom of the pan with a wooden spoon to remove all of the fond.
Add the chicken thighs on top of the rice along with the scallions. Once the entire mixture is up to a boil, reduce the heat to low. Cover and simmer for 15 minutes. After, cut the heat and allow to rest with the lid on for another ten minutes.
To plate, remove the bones and slice the chicken thighs. Then, place the sliced chicken thighs on top of a scoop of rice, ladle some of the ginger scallion sauce, and add cilantro and sliced cucumbers.
