Rice Cooker Chicken Dish

Ingredients

• 2 boneless chicken thighs
• 3g ginger, julienned
• 12g garlic, minced
• 3 Tbsp oyster sauce
• 3 Tbsp low-sodium soy sauce
• 1 tsp dark soy sauce
• Freshly ground black pepper, to taste
• 1 cup dry short- or medium-grain rice
• 1 cup salted chicken broth
• Steamed broccolini
• Scallions, for garnish
• Scallion + Ginger Sauce
• 1 tbsp finely minced scallion (whites and greens)
• 1 tsp finely minced ginger
• 1 tbsp neutral oil
• Pinch of salt

-In a medium bowl, combine the chicken with the ginger, garlic, low-sodium soy sauce, dark soy sauce, and black pepper. Mix well and set aside.

-Add the rice to a rice cooker insert and rinse several times under cool water until the water runs fairly clear, then drain well. Pour in the chicken broth, then place the chicken thighs on top. Make sure to scrape any remaining sauce into the rice cooker. Press start on the rice cooker.

-Meanwhile, make the scallion + ginger sauce: Add the scallion and ginger to a small bowl and pour the oil over. You can heat the oil to toast the aromatics, but I prefer to simply add the oil straight from the bottle for a more pure taste.

-Remove the chicken from the rice cooker and slice before plating with the rice, steamed broccoli, and sauce. Garnish with scallions.

-Enjoy!