Kampung-Style Steamed Ginger Chicken and Stock Rice

Chicken

• 2 pounds chicken thighs
• 1-1½ teaspoons salt
• 2 tablespoons minced garlic
• 2 tablespoons grated or finely minced ginger
• 1 tablespoon hot oil, optional finishing step
• Sliced green onion, optional garnish

Rice

• 2 cups uncooked long-grain rice
• Chicken stock replacing part or all of the normal rice-cooking water
• Pinch of salt

Method

About 4 portions.

1. Rub the chicken with salt, garlic, and ginger.
2. Marinate for at least 30 minutes and up to overnight.
3. Arrange the thighs in a heatproof dish that fits inside the steamer. Keep the pieces in a single layer when possible.
4. Bring the steamer to a strong steam.
5. Steam the chicken for approximately 20-25 minutes, until cooked through.
6. Rest briefly, then spoon the accumulated ginger-chicken juices over the meat.
7. For the optional finish, scatter green onion over the chicken and pour 1 tablespoon very hot oil over it.
8. Rinse the rice and cook it in the rice cooker using chicken stock in place of part or all of the water. Add a pinch of salt.
9. Serve the chicken and its juices over the stock-flavored rice.