• If you would like Bouncy Chicken skin, boil 12 cups of water or heat up your water kettle before moving on to the next step

Making the Chicken Skin Marinade

• Into a bowl combine the following ingredients for the Chicken skin marinade:
  ½ teaspoon Salt, ½ teaspoon Tumeric Powder (Optional For Color), 1 tablespoon Sesame Oil
• mix together and set aside.

Preparing the Chicken

• If you prefer boneless chicken, you can remove the bones. I love using chicken thigh, and I remove the bones and leave the skin on.
• **Optional** Place the chicken skin side up and use salt to scrub the chicken skin until it is smooth and shiny. Wipe off the salt with damp paper towel once done cleaning if you are not blanching. If you are blanching, no need to wipe off as the hot water will rinse the extra salt off.
  2 teaspoon Kosher salt or other coarse salt (for cleaning chicken skin)
  
• **Optional** For Bouncier chicken skin and juicier chicken, Place the chicken 2 pieces at a time into a heat safe bowl or plate. Pour hot water about 3 cups at a time over the chicken skin. Right after blanching, remove chicken from the bowl, dump out the old water and repeat with chicken and boiling water until all have been blanched. Pat dry chicken before moving on to the next step.
  
• Paint the chicken marinade onto the skin side of the chicken
  

Making the Chicken Rice (Rice Cooker)

• Slice ginger, mince garlic, and wash rice (rinsed at least 3 times or until clear).
• Add your washed rice and following ingredients to the rice cooker:
  1.5 cups Washed Rice, 1 tablespoon Chicken Powder, 1 tablespoon Garlic (minced), 1 Knob Ginger 1 " (sliced), 1.5 cups Water (to cook rice)
• Add your chicken on top of the rice. Try to submerge the chicken into the water for even cooking and press start.
  
• Check the chicken for doneness before removing the chicken from the rice cooker.
  
• Remove the sliced ginger and fluff the rice.

OR Making the Chicken Rice (Stovetop)

• Add your washed rice, and following ingredients to the pot:
  1.5 cups Washed Rice, 1 tablespoon Chicken Powder, 1 tablespoon Garlic (minced), 1 Knob Ginger 1 " (sliced), 1.5 cups Water (to cook rice)
• Once the water and rice start to boil, add the chicken and turn the heat down to low. Cover the pot with a lid and cook for 20-25 minutes. Try to submerge the chicken into the water for even cooking.
• Check the chicken for doneness before removing the chicken from the pot.
• Remove the sliced ginger and fluff the rice

Making the Ginger Scallion Sauce

• While the chicken and rice is cooking, wash and peel ginger, and mince finely. One option is to cut into slices, then matchstick pieces and mince or, put into a food processor.
• Wash and slice 2 green onions
• Combine the following ingredients into a heat safe bowl :
  1 knob Ginger 3" minced (approx 4 tbsp), 2 stalks Green onion (sliced), ½ teaspoon Seasoning Sauce, ½ teaspoon Salt
• In a small pan, heat up your neutral cooking oil for about 3-4 minutes. You can test to see if the oil is ready by dipping a chopstick in, and if it sizzles your oil is ready to go. You could also throw in a slice of green onion and if it sizzles and dances in the oil, it's ready.
• Turn off your stove and carefully pour the oil into your ginger mix. Stir to combine
  
• After a minute, add the sesame oil , mix again and you are ready to serve!
  

Before Serving the Chicken Rice

• Into a bowl mix together :
  ½ teaspoon Sesame oil, ½ teaspoon Seasoning Sauce
• Paint this mixture one more time on the chicken skin , and let the chicken rest for a few minutes before slicing.
• Prepare your garnishes if using wash and slice cucumber, slice green onions, slice Thai chilis.
• Plate chicken with rice and garnish with your ginger scallion sauce and enjoy!