Steps

1. Finely chop all 15g of ginger.
   🕒 03:40
2. Peel 1/2 clove of garlic (approx. 3g).
   🕒 03:47
3. Finely chop 15g of the white part of the Japanese leek.
   🕒 04:01
4. Also finely chop the green part of the Japanese leek to taste.
   🕒 04:06
5. Rub 1/3 tsp of salt and 1 pinch of sugar all over the 350g chicken thigh.
   🕒 04:15
6. Sprinkle 5g of finely chopped ginger and green part of Japanese leek to taste over the chicken, then add 1 tbsp of sake.
   🕒 05:01
7. Place in a heatproof container, cover with a lid or plastic wrap, heat for 3 minutes 50 seconds at 600W, then let it rest for 5 minutes. [Pro Tip!] Adjust heating time based on chicken size; resting for 5 minutes after heating ensures a moist finish.
   🕒 05:20
8. Lightly wash 1.5 go of rice and place it in the inner pot of the rice cooker.
   🕒 05:54
9. Add slightly less water than the inner pot's line, and let it soak for a while to absorb water.
   🕒 06:28
10. Place 15g of finely chopped white part of Japanese leek and 5g of ginger in a bowl.
    🕒 06:32
11. Add 1 tbsp of fish sauce, 1 tbsp of water, 2/3 tsp of lemon juice, 4 dashes of MSG(Ajinomoto) (MSG), and 1/2 tbsp of sesame oil, then mix well. [Pro Tip!] Adding a little water helps to mellow the flavor of the fish sauce.
    🕒 06:40
12. Place 2/3 tsp of Ichimi Togarashi in a separate bowl.
    🕒 07:17
13. Add 1/2 tbsp of fish sauce, 1/2 tbsp of sugar, 1/2 tsp of lemon juice, and 3g of grated garlic, then mix well.
    🕒 07:30
14. Place 1 tbsp of oyster sauce and 1 tsp of soy sauce in another bowl.
    🕒 08:12
15. Add 2 tsp of water and mix.
    🕒 08:27
16. Remove the chicken that was left to rest after heating and collect the yielded steaming liquid.
    🕒 08:30
17. Add 1 tsp of the collected steaming liquid to the oyster sauce (C) and mix.
    🕒 08:38
18. Pour all of the remaining steaming liquid into the rice cooker's inner pot with the rice.
    🕒 08:50
19. Add 5g of finely chopped ginger and 1/3 tsp of salt to the inner pot, and mix lightly.
    🕒 09:03
20. Add water up to the 1.5 go line of the rice cooker and cook as usual. [Pro Tip!] Cooking the rice with the chicken steaming liquid results in authentic Khao Man Gai rice with concentrated umami.
    🕒 09:15
21. Cover the chicken with plastic wrap to prevent it from drying out while the rice cooks.
    🕒 09:33
22. Seven minutes before the rice cooking is complete, warm the chicken in the microwave for 40 seconds.
    🕒 11:45
23. Cut the warmed chicken. [Pro Tip!] If there are any pink parts in the sliced chicken, heat it in the microwave for another 1 to 1 minute 30 seconds to cook it thoroughly.
    🕒 12:07
24. Serve the rice on a plate.
    🕒 13:18
25. Arrange the sliced chicken over the rice.
    🕒 13:33
26. Drizzle the prepared aromatic sauce (A) over the chicken and rice, to taste.
    🕒 13:50
27. Garnish with cilantro to taste and scallions to taste, if desired.
    🕒 13:54
28. Optionally, drizzle with the oyster sauce (C) or sweet chili sauce, to taste, for a change of flavor.
    🕒 14:39