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kha-ai
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Wash the chicken thighs, pat dry, then sear on a deep set pot
Cook the chicken until browned on all sides, then remove from the pot
Add in the garlic, ginger, and shallot and cook until everything has softened
Wash the rice then add into the pan and fry with the garlic, ginger, and shallot
Pour in the broth, bring to a boil, then add the chicken back in with two scallions
Cover and set to cook for 20 mins at medium heat. At the 10 min mark, taste the broth and season with salt to taste.
While it’s cooking, heat up the veggie oil until smoking
To a heat proof bowl, add in the chopped scallions and chopped Thai red chili, then pour over the hot oil on top to make scallion oil
Once the rice and chicken are done, serve with roughly smashed cucumber, sliced chicken, and a drizzle of the scallion oil