Ingredients

For The Rice

• 2 cups / 400 g jasmine rice

• 10.5 g / 2 tsp ginger, grated

• 3 cloves / 15 g garlic, crushed

For The Chicken

• 1,140 g / 2 lb 8 oz boneless skinless chicken thighs

• 4 tbsp / 60 ml soy sauce

• 2 tbsp / 30 g miso paste

• 2 tbsp / 30 ml hot sesame oil

• 2 tbsp / 30 ml hot honey

• 2 tbsp / 30 ml rice wine vinegar

• 5 cloves / 25 g garlic, crushed

For The Broth

• 5 cloves / 25 g garlic

• 4 stalks / 60 g scallion

• 1 tbsp / 10 g peppercorns

Method

1. Broth: Simmer together all broth ingredients in a pot with the lid on.

2. Marinade: Mix together all chicken marinade ingredients until smooth, add the chicken, and toss until all coated.

3. Chicken: Fry the chicken in a pan on medium heat on both sides until golden. Keep pouring in the remaining marinade to make it sticky and saucey.

4. Rice: Add all rice ingredients to a pot and simmer on low heat until the water has evaporated and the rice is cooked and fluffy.

5. Serve: Serve and enjoy.

Additional Notes

I added the honey to the chicken, and as you can see, it burned. You can add the honey afterward to prevent this, but I just did things the way I felt was quickest.

I added miso butter to the rice, which I made myself. I would be surprised if you had that on hand, so just use regular butter, add some miso paste along with the butter, or simply cook the rice without it.