Season the chicken thighs with salt on both sides. Place the chicken thighs skin-side-down in a single layer in a wide, deep Dutch oven or saucepan that has a tight-fitting lid. Heat the saucepan over medium heat and cook the chicken until the fat has rendered out and the skin is nicely browned, around 10 minutes.

Meanwhile, thoroughly rinse the rice with cold water until the water runs clear, then drain with a sieve and set aside.

Once browned, remove the chicken from the pan. It will still be completely raw. Add the garlic and ginger to the rendered chicken fat and cook, stirring constantly, for 1 minute, then add the drained rice and stir to combine. Add the chicken stock and season with salt, to taste – you want the cooking liquid to taste as seasoned as you want the finished dish to taste. Stir to combine.

Nestle the chicken thighs into the rice so only the bottom half is submerged. Bring everything to a simmer then reduce the heat to medium-low, cover and simmer gently until the rice has absorbed all the liquid and is cooked through, 20 to 25 minutes, then serve and enjoy.

Note: for a crispy skin, you can remove the chicken thighs and pop them under the grill once the rice is cooked.

To make the optional spring onion oil, place the spring onions and ginger in a small heatproof bowl. Head the oil in a small saucepan set over a medium-high heat for 1 to 2 mins, then carefully pour the hot oil over the aromatics. Season with salt, to taste.