• Pat chicken thigh dry with a paper towel, then season with salt and pepper.
• Heat 1 tbsp of cooking oil in a pot over medium heat. Add minced garlic and ginger, and sauté until fragrant. Then add rice and stir for 1 minute until glossy.
• Pour in chicken broth, ginger slices, and salt. Then add chicken (skin side up), and green onion to the pot. Turn to high heat and bring it to a boil.
• Once boiling, bring it down to a simmer and cover the pot with a lid. Simmer for 15 minutes or until the rice absorbs all the liquid and chicken is fully cooked.
• Turn off heat and let it sit covered for 10 minutes.
• To serve: slice the chicken, fluff the rice, and serve with scallion sauce. You can also serve it with soy sauce or chili oil.

Scallion Oil

• Place the chopped scallion in a heat proof bowl.
• In a small pot or sauce pan, heat ⅓ cup of neutral oil over medium heat. Oil should be ready when you start seeing small bubbles. You can also test the heat by submerging a wooden chopstick in the oil and it should start to sizzle.
• Carefully pour the hot oil over the scallion. Stir and mix until well combined. Add salt to taste.