Ingredients:

• 1 lb chicken thigh or breast, cut into pieces
• 2 cups jasmine rice
• 4 cups chicken broth
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil
• 1 cucumber, sliced
• 2 green onions, chopped
• Chili sauce for serving

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear, then drain well.
2. In a large pot, melt the butter over medium heat. Add the minced garlic and sliced ginger, sauté for 1-2 minutes until fragrant.
3. Add the rice to the pot and stir to coat with the butter and aromatics.
4. Pour the chicken broth into the pot with rice, add salt, and bring to a boil. Once boiling, cover with a lid, reduce the heat to low, and simmer for 15 minutes.
5. While the rice cooks, heat the vegetable oil in a skillet over medium-high heat.
6. Add the chicken pieces to the skillet and cook for about 5-7 minutes until browned and cooked through.
7. Season the chicken with soy sauce and white pepper, stirring well to coat the chicken in flavors.
8. Once the rice is cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes.
9. Fluff the rice with a fork and serve on a plate. Top with cooked chicken pieces.
10. Garnish with cucumber slices and green onions. Serve with chili sauce on the side.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.