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1
Rinse the rice and drain.
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2
(You can use jasmine rice, etc.)
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3
Remove any excess fat from the chicken, pierce the skin several times with a fork.
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4
Season with the sake, salt and pepper and leave to rest for about 10 minutes.
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5
Put the rice, fish sauce, and chicken stock in a rice cooker and mix lightly.
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6
Place the seasoned chicken on the rice, scatter sliced unpeeled ginger and green parts of the Japanese leek and start cooking.
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7
Combine all the ingredients for the ginger sauce together.
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8
Combine the nam pla and lemon juice together to make sauce (2).
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9
Pour the sweet chili sauce in a different small bowl.
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10
When the rice is cooked, remove the leek and ginger, take out the chicken, and loosen and mix the rice well with a rice spatula.
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11
Cut the chicken into bite-sized pieces.
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12
Serve the cooked rice on a plate, place the chicken on the side and garnish with sliced cucumber and halved cherry tomatoes.
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13
If you have fresh coriander, garnish it on top of the rice.
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14
You can use whatever vegetables you like!
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15
In this photo, I used cherry tomatoes and cabbage pickled in shio-koji.
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16
Put the ginger sauce, nam pla sauce, sweet chili sauce individually into small bowls.
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17
Enjoy with the sauce of your choice.
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18
You can add freshly ground black pepper to the ginger sauce to taste.
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19
The sauce tastes better if you leave it for a while so that the sesame oil blends in well.
