Soy Garlic Chicken One-Pot Rice

Steps

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1. 1
   Wash the short grain rice three times and soak it in cold water for at least 30 minutes.
   ▶ ≈1:31
2. 2
   Prepare 2 cups of water and mix in half a tablespoon of chicken bouillon powder.
   ▶ ≈1:55
3. 3
   Place the boneless skin-on chicken thighs in a bowl and add soy sauce, oyster sauce, honey, mirin, garlic powder, neutral oil, toasted sesame oil, and black pepper. Massage gently to marinate the chicken.
   ▶ ≈2:46
4. 4
   Smash and finely chop 6 garlic cloves, finely dice half an onion, and thinly slice 5 green onions. Keep the white and green parts separate.
   ▶ ≈3:23
5. 5
   Heat 2 tablespoons of oil in a large pot over medium-high heat. Place the marinated chicken skin-side down and sear for about 2 minutes until light golden brown. Flip and cook the other side for about 3 minutes.
   ▶ ≈3:50
6. 6
   Remove the chicken and set aside. In the same pot over medium heat, sauté the garlic, onion, and white parts of green onions for about 2 minutes until fragrant. Add a bit more oil or butter if needed.
   ▶ ≈4:18
7. 7
   Add the drained rice and stir for about 1 minute until well coated with the aromatic oil.
   ▶ ≈4:44
8. 8
   Pour in the seasoned water and scrape up the flavorful browned bits from the bottom of the pot. Once it comes to a boil, reduce heat to low, return the chicken to the pot, and cover with a lid.
   ▶ ≈5:23
9. 9
   Simmer on low heat for 15 minutes.
   ▶ ≈5:36
10. 10
    Remove from heat and let it steam for another 10 minutes covered.
    ▶ ≈5:49
11. 11
    Open the lid, remove the chicken, add butter and green onion tops, and gently mix everything together.
    ▶ ≈6:01
12. 12
    Optional: Return the chicken to the pot, add shishito peppers, cover, and steam for 5 more minutes to enhance the fragrance.
    ▶ ≈6:13