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Cook the rice following packet instructions.
Trim and thinly slice the spring onions. Finely grate the ginger. Add both into a saucepan, with a drizzle of sesame oil. Set the pan over a medium heat and gently cook, stirring occasionally, for 5-7 mins until the onions have wilted.
Add the white pepper and pour the chicken stock in. Let it come to the boil then turn the heat down to low-medium, season with salt and gently drop the chicken thighs in. Leave for 10-15 mins until fully cooked.
Meanwhile, trim and chop the pak choi into 2-3cm chunks. Pick the coriander leaves and thinly slice the stems.
Once the chicken is cooked, use a slotted spoon to transfer it from the broth to a large bowl. Leave to cool for a couple of mins, then use two forks to shred it. Cover to keep warm.
Add the coriander stems and pak choi into the hot broth and cook for 2-4 mins, until wilted. Then use a slotted spoon to transfer the veg to the chicken bowl. Add the sesame oil and coriander leaves and toss to combine. Taste and season the broth with salt and white pepper, if needed.
To serve, share the rice between bowls and ladle the broth over. Top with the chicken mixture and a drizzle of chilli oil.