4 Boneless Chicken Thighs - Skin On, about 24 - 30 Oz (2 lbs), can buy whole thighs and debone before cooking process
1 tsp Salt
1 Pinch Ground White Pepper
Rice:
1 ½ cups Jasmine or Short Grain Rice (sashed)
2 Tbsp of Neutral Oil (Canola or Vegetable)
4 Scallions or Green Onion Stalks, finely chopped or Chiffonade style cut
4 Cloves Garlic (1 Tbsp), finely minced
1 Tbsp of Ginger, finely minced
Sauce:
2 Tbsp Light Soy Sauce
1 Tbsp Fresh Lime Juice
1 tsp Sesame Oil
Leftover Sautéed Garlic, Gingers Scallions from earlier step
Optional: Finely Minced Chilis
Directions:
Preheat the Claypot Cooker using the Sear/Sauté Mode on Low for about 10 minutes.
Pour the neutral oil and sear the chicken skin side down until golden brown/crispy, set aside afterwards.
With the residual oil, cook the scallions, garlic, and ginger until fragrant. Be careful not to burn your aromatics.
Scoop out about ½ of the aromatics to use later for the sauce.
Add washed & drained rice into the Claypot and cook until a slight color change occurs, about 30 seconds, and let the aromatics incorporate with the rice.
Add 2 Cups of water and a ¼ teaspoon of salt and mix around until everything is even and flat
Place the seared chicken on top of the rice, and set the Claypot Cooker to the White Rice Mode and cover with the lid.
Check after 10-15 minutes, depending on your desired rice consistency.
Pour Light Soy Sauce, Fresh Lime Juice, Sesame Oil, and optional chiles into the set aside aromatics and mix for the sauce.
Serve the sauce over the chicken over the rice and enjoy!
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