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sarayu_innsaei
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Place the sliced scallions and finely diced ginger in a heatproof bowl
Add chicken bouillon powder and MSG (if using)
In a small pan, heat the neutral oil over high heat until it shimmers. Carefully pour the hot oil over the scallion and ginger mixture, stirring immediately. Set aside
In a bowl, combine chicken thighs with sesame oil, chicken bouillon powder, and turmeric powder. Mix until the chicken is evenly coated. Let marinate for at least 15 minutes
Rinse the rice until the water runs clear, then transfer it to the rice cooker
Add water, Better Than Bouillon (or chicken stock), and ginger slices. Stir to combine
Place the marinated chicken thighs on top of the rice and top with scallions
Start the rice cooker on the normal cooking setting
Once the rice cooker finishes, remove the chicken and slice it. Fluff the rice with a rice paddle or spoon
Serve with the ginger scallion oil on the side. Enjoy