Trim the Chicken – Remove excess fat from the chicken thighs.

Rinse the Rice – Use a fine-mesh sieve to rinse the rice under cold water until the water runs clear. Set aside.

Prepare Aromatics – Peel and slice the ginger. Mince the garlic and shallot. Set aside.

Sear the Chicken – Heat 2 tbsp of oil in a skillet with a lid over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 3-4 minutes per side. Work in batches if necessary. Remove and set aside.

Sauté the Aromatics – Discard some of the excess fat, leaving about 2 tbsp in the pan. Sauté the ginger first, then add the shallot and garlic, cooking until fragrant.

Toast the Rice – Add the rinsed rice to the skillet and stir for 2-3 minutes, ensuring every grain is well coated in oil and aromatics.

Add the Liquid – Pour in the bone broth or chicken stock and bring to a boil.

Simmer – Once boiling, reduce the heat to a gentle simmer, add the fish sauce (or sub soy sauce) and nestle the seared chicken (and any accumulated juices) back into the pan.

Cook – Cover with a lid and let it simmer for 20 minutes.

Broil – this is optional. If you want a crispy chicken, broil for 3 minutes to get the chicken a nice color before serving.

Prep the Ingredients – Finely mince the green onions, keeping the white and green parts separate. Mince the ginger and garlic.

Heat the Oil – In a small pot, heat the oil over medium heat. Add the ginger and garlic, cooking until lightly golden (but not burnt!).

Cook the White Part of the Green Onion – Stir in the white parts of the green onions and cook for another 2 minutes.

Finish – Turn off the heat and mix in the green parts of the green onions. Season with salt.

Check Doneness – After 20 minutes, check that the chicken has reached an internal temperature of 165°F and that the rice is fully cooked.

Serve – Fluff the rice, plate the chicken, and drizzle with the scallion oil sauce.

Enjoy! – Serve hot and savor the rich, comforting flavors.