Pat the chicken thighs dry with paper towels. In a bowl combine 1 tsp kosher salt, 1 tsp black pepper, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp light soy sauce and 1 tsp sesame oil. Rub the mixture evenly over the chicken. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

If you prefer a crisper skin, sear the chicken skin-side down in a hot skillet with 1 tbsp vegetable oil for 3–4 minutes until golden, then remove and set aside. If not searing, proceed to braising step below.

Rice and Broth

Rinse rice

Place 1 1/2 cups rice in a fine mesh sieve and rinse under cold water until the water runs mostly clear. Drain well for 5 minutes.

Measure stock

Combine 2 1/4 cups chicken stock and 1/4 cup water (or use 2 1/2 cups stock total). Stir in 1/2 tsp kosher salt and 1/4 tsp white pepper. Keep warm.

Aromatics & Vegetables

Sauté aromatics

In a medium heavy-bottomed saucepan or deep skillet with a tight-fitting lid, heat 2 tbsp vegetable oil and 1 tbsp butter over medium heat until butter foams. Add the chopped shallot, 2 sliced garlic cloves and 3 slices ginger. Cook, stirring, until fragrant and the shallot is translucent, about 2–3 minutes.

Toast rice

Add the drained rice to the aromatics and stir to coat the grains with oil and butter. Toast the rice, stirring, for 1–2 minutes to warm and lightly nutty aroma develops.

Add broth and chicken

Pour the warm stock mixture into the rice, scraping any browned bits from the pan. Nestle the marinated chicken thighs on top of the rice, skin side up if applicable. If you seared the chicken earlier, place it skin side up now.

Simmer and steam

Bring the pot to a gentle simmer over medium-high heat (about 3–4 minutes). Once simmering, reduce heat to low, cover tightly and cook without lifting the lid for 18–20 minutes, until rice is tender and chicken reaches 165°F (74°C). If using frozen peas, scatter them over the rice during the last 5 minutes of cooking so they steam through.

After cooking, remove from heat and let the pot rest, covered, for 8–10 minutes to finish steaming and set the texture.

Finish and Serve

Fluff and arrange

Remove the chicken and set on a cutting board to rest 3–4 minutes. Use a fork to fluff the rice, mixing the aromatics evenly. If desired, stir in 1/2 tsp sesame oil and 1 tbsp light soy sauce (or to taste) to the rice for extra flavor and sheen.

Plate

Slice or pull the chicken and arrange over the rice. Garnish with thinly sliced scallion greens, chopped cilantro and 2 tbsp fried shallots. Drizzle a little extra soy sauce or sesame oil if desired and serve immediately.

Leftovers: refrigerate in an airtight container up to 3 days. Reheat gently with a splash of water or stock to restore moisture.