Chicken & rice is love, Chicken & rice is lyfe. This is all I have to say. Crispy, juicy soy-marinated chicken thighs served over fluffy chicken broth rice and topped with a generous drizzle of ginger scallion oil. It's simple, it's comforting and honestly, this is the kind of meal I could eat on repeat.
2 servings
Some secret knowledge
Store the cooked chicken and rice separately in airtight containers in the fridge for up to 3 days.
Reheat the chicken in the air fryer at 180°C for 5–8 minutes to bring the crispiness back.
Store the ginger scallion oil in the fridge and use within a few days.
Store the cooked chicken and rice separately in airtight containers in the fridge for up to 3 days.
Reheat the chicken in the air fryer at 180°C for 5–8 minutes to bring the crispiness back.
Store the ginger scallion oil in the fridge and use within a few days.
Add the minced ginger and spring onions to a heatproof bowl along with a pinch of salt.
Heat the neutral oil until very hot but not smoking, then carefully pour it over the ginger and spring onions. It should sizzle as the oil hits the aromatics.
Add the sesame oil and mix well. Set aside.
Add the chicken thighs to a bowl with the dark soy sauce, turmeric, garlic paste, black pepper, fish sauce and light soy sauce.
Coat the chicken well and leave to marinate for at least 20–30 minutes, or longer if you have time or skip it all together!
Rinse the sushi rice until the water runs mostly clear, then add it to your rice cooker.
Add the minced spring onion, then pour in enough chicken broth to cook the rice.
If you're using the finger trick, level out the rice first, then place your index finger vertically on top of the rice. Add enough broth so the liquid reaches around the first line/knuckle of your finger.
Cook according to your rice cooker's instructions.
Once marinated, coat the chicken thighs generously in cornflour, making sure the skin and all sides are covered.
Shake off any excess.
Preheat your air fryer to 195–200°C.
Place the chicken skin-side down and air fry for around 16-20 minutes, turning halfway through.
The exact cooking time will depend on the size of your thighs and how hot your air fryer runs, so make sure the chicken is cooked through before serving.
Fluff the chicken broth rice and divide between bowls.
Slice the crispy chicken thighs and place on top, then spoon over a very generous amount of ginger scallion oil.
Finish with extra spring onions if you like and serve!
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