Teriyaki Chicken Rice (ข้าวมันไก่เทริยากิ)

1.Separate chicken skin from the chicken thigh and scrape out the fat from the meat.

2.Mix water and shiro dashi.

3.Cook chicken skin and fat in the pan over low heat to render out about 2 tablespoons of chicken fat.

4.Wash the rice until the water run clear then drain the water out.

5.Cook garlic and ginger in the chicken fat until fragrant. Add rice and stir continuously until rice are thoroughly coated in the fat. Scoop the rice into the rice cooker and add the stock according to the rice cooker. Close the lid and cook the rice.

6.For Miso Soup: Add the remaining stock and thinly sliced daikon into the saucepan. Bring the broth up to the boil and reduce to simmer. Simmer the broth until daikon is cooked, about 3 minutes. Off the heat and mix miso paste with the broth.

7.For Teriyaki Chicken: Heat oil in the pan. Fry chicken in the oil and cover the pan with lid. This will help the heat to penetrate the chicken evenly. Fry chicken until golden brown, about 3 minutes on each side.

8.Wipe excess fat from the pan. Add mirin, soy sauce, brown sugar, and water. Simmer chicken in the sauce until sauce is thickened and coated chicken beautifully. Set chicken aside to rest.

9.For Ginger Sauce: Add ginger, garlic, mirin, salt, and oil into a saucepan. Heat and stir until ginger and garlic are fragrant and remove from the heat.

10.Add rice to a serving plate, side with teriyaki chicken, cucumber, and spring onion. Serve the chicken rice with miso soup, ginger sauce, and crispy garlic chilli.