Addictive Japanese Garlic Soy Chicken Rice

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Wash the rice under running water until the water runs clear, then soak it in water until ready to use.
   ▶ ≈0:10
2. 2
   Chop 1-2 cloves of garlic.
   ▶ ≈0:28
3. 3
   Slice or chop 50g of Japanese green onion.
   ▶ ≈0:46
4. 4
   Combine 1 tsp Shantung stock powder, 1/2 tsp dashi powder, 1 tbsp mirin, 1 tbsp soy sauce, a dash of salt, and 1 tsp sugar. Mix well and set aside.
   ▶ ≈1:08
5. 5
   Heat a pan over medium heat with 2 tsp of oil. Place 200g of chicken thigh skin-side down in the pan.
   ▶ ≈1:50
6. 6
   Season the chicken with a dash of salt and pepper, then add the chopped garlic. Once the skin is golden brown, flip the chicken over and reduce heat to low.
   ▶ ≈2:09
7. 7
   Move the chicken skin to the side, then add the well-drained washed rice to the pan.
   ▶ ≈2:24
8. 8
   Pour in 200ml of water and add the pre-made sauce mixture.
   ▶ ≈2:37
9. 9
   Add the chopped green onion and mix the sauce and rice thoroughly. Keep the chicken skin on top of the rice.
   ▶ ≈2:52
10. 10
    Bring to a boil over high heat. Once boiling, reduce to low heat, cover with a lid, and simmer for 15 minutes.
    ▶ ≈3:06
11. 11
    Turn off the heat and let rest for 10 minutes.
    ▶ ≈3:12
12. 12
    Mix everything well and cut the chicken into your preferred size. Garnish with chopped green onion or sprinkle with black pepper if desired.
    ▶ ≈3:21