01 -
Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
02 -
Heat vegetable oil in a large pot over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 5-7 minutes until skin is golden and crispy.
03 -
Flip chicken and add soy sauce, brown sugar, minced garlic, and ginger to the pot. Stir to combine ingredients around the chicken.
04 -
Pour chicken broth into the pot, ensuring chicken is partially submerged. Bring mixture to a gentle boil.
05 -
Reduce heat to low, cover pot and simmer chicken for 20 minutes until fully cooked and tender.
06 -
While chicken simmers, rinse jasmine rice under cold water until water runs clear. In a separate pot, combine rinsed rice with 4 cups water. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until rice is fluffy and water is absorbed.
07 -
For a thicker consistency, create a slurry by mixing cornstarch with a small amount of cold water. Stir into the simmering broth and cook for 2-3 minutes until slightly thickened.
08 -
Stir in sesame oil just before serving for aromatic finish.
09 -
Remove chicken from broth and slice when cool enough to handle. Serve chicken over rice, ladle the garlic-ginger broth over top, and garnish with chopped green onions and fresh cilantro.