Ingredients
4chicken thighsbone-in, skin-on
½yellow oniondiced small
1gingergrated, 2 inches (5 cm)
3garlic clovesminced
1 ½cupsjasmine riceuncooked, rinsed well
2 ½cupswater
1tbspNakano® Natural Rice Vinegar
1tbspsoy sauce
1tspkosher saltplus more for seasoning chicken
6scallionsthinly sliced
¼cupNakano Natural Rice Vinegar
½tspsugar
¼tspchili flakes
Preparation
Season chicken thighs on both sides with kosher salt.
In a medium-low heated Dutch oven or pot, place chicken in, skin side down.
Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6 to 8 more minutes.
Remove chicken and set aside.
In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic.
Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes.
Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt.
Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged.
Bring to a simmer, then cover pot and reduce heat to low.
Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes.
Combine scallions, rice vinegar, sugar and chili flakes in a small bowl.
Stir and use the back of a spoon to press down and lightly crush the scallions.
Fluff rice, serve with the chicken and the scallion sauce, and enjoy!
