CHICKEN AND RICE
4 chicken thighs, bone-in skin-on
½ yellow onion, diced small
1 piece ginger, grated, 2 in (5 cm)
3 cloves garlic, minced
1 ½ cups jasmine rice, rinsed well
2 ½ cups water
1 tablespoon Nakano® Natural Rice Vinegar
1 tablespoon soy sauce
1 teaspoon kosher salt, plus more for seasoning chicken
6 scallions, thinly sliced
¼ cup Nakano Natural Rice Vinegar
½ teaspoon sugar
¼ teaspoon chili flakes
Season chicken thighs on both sides with kosher salt.
Place chicken, skin side down, in a Dutch oven or heavy pot.
Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6–8 more minutes. Remove chicken and set aside.
In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic.
Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes.
Stir in jasmine rice, water, Rice Vinegar, soy sauce, and 1 teaspoon kosher salt.
Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low.
Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
Fluff rice and serve with the chicken and the scallion sauce.