-
1
Heat oil in large saucepan over medium-high heat. Place chicken thighs into pan, skin side down, and sear until golden brown, about 5 minutes a side. Remove chicken and set aside.
-
2
Add onion, garlic, chilies and bay leaf to pan and cook, stirring occasionally, until onions start to brown, 4 to 5 minutes. Add stock and pilsner to the pan and stir, scraping up any bits stuck to the bottom of the pan.
-
3
Reintroduce chicken, adding more beer and stock to the braising liquid if it's not fully covering the meat. Bring pan to a boil, then reduce to a simmer; cover and cook 35 to 40 minutes. Stir in dill, tarragon and orange zest with 3 minutes remaining. Remove pan from heat but keep covered.
-
4
With 15 or so minutes left on the chicken, make the rice. Melt 1 teaspoon of butter in a large skillet over high heat. Add onion, carrot, celery, garlic and ginger, seasoning lightly with salt and pepper. Stir constantly until onions and celery start to turn translucent, about 3 minutes.
-
5
Crumble cooked white rice into skillet, mixing it in well with the vegetables; add soy sauce and fish sauce and continue mixing. Once the rice begins to brown, push it all to one side and melt the remaining 1 tsp. butter on the vacant half of the skillet. Pour in eggs and scramble, then combine rice with eggs, mixing well for 2 to 3 minutes. Mix in scallion and remove from heat.
-
6
Remove chicken from the braise and shred it off the bone. Serve it over top the fried rice, garnished with fresh dill.
