Scallion Salt Chicken Paella

Steps

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1. 1
   Rinse the rice briefly just to remove surface bran, then drain thoroughly. Don't soak it, or the grains will absorb too much water and won't take on flavor well.
   ▶ ≈2:11
2. 2
   Finely chop the long green onion, onion, and garlic.
   ▶ ≈2:48
3. 3
   Trim the chicken thigh of excess membrane and fat, then lightly season with a pinch of salt.
   ▶ ≈4:12
4. 4
   Mix together the water, soy sauce, mirin, sake, chicken stock granules, and the remaining salt.
   ▶ ≈4:56
5. 5
   Heat sesame oil in a frying pan, place the chicken skin-side down, and cook over medium heat until browned, about 4 minutes.
   ▶ ≈5:20
6. 6
   Flip and cook the other side for about 1.5 minutes, then remove the chicken and wipe out about half of the excess oil from the pan.
   ▶ ≈6:03
7. 7
   Add the chopped green onion, onion, and garlic to the still-hot pan, then turn on medium heat and sauté for about 3 minutes until softened and releasing moisture.
   ▶ ≈6:37
8. 8
   Add the drained rice and stir-fry for about 1.5 minutes until the moisture evaporates.
   ▶ ≈7:09
9. 9
   Pour in the prepared seasoning mixture, stir well, and bring to a boil.
   ▶ ≈7:32
10. 10
    Reduce to low heat, place the chicken back in the center of the pan, cover with a lid, and cook for 15 minutes.
    ▶ ≈7:45
11. 11
    Remove the lid to check that the rice and chicken are fluffy and cooked through, then increase to medium heat for 1–2 minutes to evaporate excess moisture until the edges turn slightly golden, then turn off the heat.
    ▶ ≈8:04
12. 12
    Finish by topping with black pepper, chopped green onion, and lemon to taste, then serve.
    ▶ ≈8:32