Ingredients
2
2 servings
- •1 skin-on, boneless chicken thigh
- •1 clove garlic, minced
- •1 piece ginger, 1 in (2 cm) minced
- •1 scallion
- •1 teaspoon chicken bouillon
- •½ teaspoon salt
- •10 oz rice
- •1 ½ cups water
- •1 tablespoon scallion, minced
- •½ teaspoon garlic, grated
- •½ teaspoon ginger, grated
- •2 tablespoons soy sauce
- •1 tablespoon vinegar
- •1 teaspoon sugar
- •1 teaspoon miso
- •red chili flake, sliced
- •fresh cilantro
- •tomato, sliced
- •lemon, sliced
Instructions
- Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
- Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
- Cook for 30 minutes, or until the rice and chicken are cooked through.
- For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
- When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
- Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
- Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 284
- Carbohydrate: 46g
- Fat: 4g
- Fiber: 1g
- Protein: 14g
- Sugar: 2g
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