Miso Garlic Chicken One-Pot Rice

Steps

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

1. 1
   Rinse 2 cups of short-grain rice three times, then soak in cold water for at least 30 minutes.
   ▶ ≈1:15
2. 2
   In a container, combine 2 cups of water, half a tablespoon of chicken bouillon powder, and half a tablespoon of soy sauce. Stir well. If you have dashi powder on hand, add a pinch.
   ▶ ≈1:39
3. 3
   Place 1 pound of boneless skin-on chicken thighs in a large bowl. Add 2 tablespoons miso, half a tablespoon soy sauce, half a tablespoon oyster sauce, 2 tablespoons mirin, 1 teaspoon sugar, 1 tablespoon olive oil, and black pepper. Massage everything together until well combined.
   ▶ ≈2:10
4. 4
   Smash and finely mince 6 garlic cloves. Finely dice half an onion. Thinly slice 5 green onions, keeping the white and green parts separate.
   ▶ ≈2:45
5. 5
   Add 2 tablespoons of oil to a pot and heat over medium-high heat. Once hot, place the marinated chicken skin-side down and sear for about 2 minutes until nicely browned. Flip and cook the other side for about 3 minutes.
   ▶ ≈3:10
6. 6
   Remove the chicken and set aside. In the same pot over medium heat, add the minced garlic, diced onion, and white parts of the green onions. Sauté for about 2 minutes until fragrant.
   ▶ ≈3:48
7. 7
   Add the drained rice and stir for about 1 minute, coating the grains evenly with the aromatic oil.
   ▶ ≈4:13
8. 8
   Pour in the seasoned water prepared earlier. Keep stirring until it comes to a boil, scraping up the flavorful browned bits from the bottom.
   ▶ ≈4:26
9. 9
   Once boiling, reduce heat to low. Place the chicken pieces on top of the rice, cover with a lid, and simmer for about 15 minutes.
   ▶ ≈5:17
10. 10
    Remove from heat and let it steam for another 10 minutes without opening the lid.
    ▶ ≈5:30
11. 11
    Open the lid and remove the chicken. Add a pat of butter to the rice, sprinkle with the green parts of the green onions, and mix well.
    ▶ ≈5:56