Start with the chicken. Pat them dry with a paper towel, and sprinkle kosher salt and white pepper all over.

This ensures that the flavors penetrate wonderfully. I’ve learned that some simple seasoning goes a long way.

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, chopped scallions, and grated ginger.

The aroma that wafts through the kitchen is heavenly! Sauté until they become wonderfully fragrant—around 1 to 2 minutes should do the trick. Remember, we want to release those oils without burning them.

Next, gently place the seasoned chicken thighs skin-side down in the pot. Let them sear for about 5 minutes, then turn them over.

The goal here is to get that delicious golden color. Once they are browned, take the chicken out of the pot and set it aside.

In the same pot, add the jasmine rice, stirring it into the flavorful oil and aromatics. Toss the rice until it’s well coated.

Then add 3 cups of water (or broth if you prefer) and a pinch of salt. Bring it all to a gentle boil.

Now, return the browned chicken back into the pot, skin-side up. This allows the chicken to soak up the rice’s flavor as it cooks.

Reduce the heat to low, cover the pot, and let it simmer. After about 25 minutes, your kitchen will be filled with an irresistible aroma.

Once the rice is fluffy and the chicken is tender, carefully remove the chicken and let it rest for a few minutes. This is essential—resting allows the juices to redistribute.

Fluff the rice with a fork, and mix in the rice vinegar for an extra zing.

While everything is resting and fluffing, let’s whip up a little sauce. In a small bowl, mix together the soy sauce, lime juice, sesame oil, and chopped chili.

Taste it, and you will be surprised at how each ingredient plays off the other.

Slice the chicken and serve it over a bed of the fragrant rice. Drizzle that beautiful sauce all over, and add your cucumber slices or blanched greens on the side.

Finally, garnish with fresh coriander leaves.