Ingredients

•     1 chicken thigh
•     300 grams uncooked rice
•     360 ml water
•     10 cm piece green onion
•     coriander
•     fried onions

    (seasoning)

•     15 grams ginger, thinly sliced
•     1 tbsp soy sauce
•     2 tsp powdered chicken bouillon
•     1 tsp oil
•     1 tsp salt

    (soy sauce)

•     1 tbsp soy sauce
•     1 tbsp oyster sauce
•     1 tsp honey

    (chili sauce)

•     2 tbsp sweet chili sauce
•     1 tbsp fish sauce
•     1 tbsp lemon juice

    (ginger sauce)

•     2 tsp ginger, grated
•     1 tbsp green onions, minced
•     1 tbsp fish sauce
•     1 tbsp sesame oil
•     1 tbsp sugar

Method

1. In a large skillet, combine washed rice, water and the seasonings. Give it a quick mix so ingredients are well combined. Add the chicken thigh and the stalk of green onion on top.
2. Cover and cook over high heat until boiling. Turn down the heat to low and cook for 12 minutes. Turn off the heat and let it sit covered for 10 more minutes.
3. Slice the chicken into 1 cm pieces and set aside. Discard the green onion stalk and mix the rice to combine the flavors.
4. To make the sauces, simply combine the respective ingredients into three separate bowls and mix well.
5. Put a mound of chicken rice onto a platter and place cut chicken on top. Serve with the sauces along with some fresh coriander and fried onions.