Ingredients for 2 servings

• 4 chicken thighs (including the drumstick parts)
• 1 bunch spring onion
• 0.5 Cloves of garlic
• 1 tblspoon of sesame oil
• 2 tblspoon of soy
• 7 tblspoon of cooking oil
• 1 3/4 cups of rice
• 1.5 tsp of salt
• 1 tblspoon of mirin

Instructions

Marinate your chicken:

Lightly slice the surface of the chicken so the flavour can sip in. Add some salt and mirin. Put in the fridge for 2 hours. (Better if it s overnigt)

Once done marinated, take out the chicken for it to sit in room temperature for 30 minutes. Steam the chicken for 28 minutes or more until it is fully cooked.

Once the chicken are cooked, keep the chicken oil for later to be added in the rice cooking process.

De-bone the chicken for later to add the sauce in.

Cook rice:

Add in the chicken oil in the rice water. The portion of liquid added in the rice should still be in the right proportion as if the rice is being cooked in full water. i.e. if it needs 1 3/4 cup of water. That 1 3/4 cup should consider and incld. the chicken oil.

Sauce:

Chop the garlic into smaller pieces. Put aside for the hot oil to add in. Place it in a deeper bowl.

Cut the spring onion into 5 parts. Put the top part aside. The top part will be chopped later as topping.

Add in the spring onions in the cooking oil in the pan. Cook them in low - medium heat for 5 minutes.

Be aware the burnt of spring onions. Once turned brown, please take it out of the pan.

Remove all the spring onions, heat the oil until smoke appears.

Once the oil is heated, pour it in the bowl of garlic.

Add sesame oil and soy.

Ready to serve:

Pour the sauce to the chicken and serve the rice.