Steps

1. Remove excess fat from the chicken thighs.
   🕒 01:46
2. Place one chicken thigh in a zip-top bag.
   🕒 01:54
3. In a bowl, mix 3-4 tbsp Salted Koji, 150ml Cooking Sake (Rice Wine), and 1/2 tsp Salt to create a brine.
   🕒 02:03
4. Add the brine to the zip-top bag along with 5cm of the green part of scallion, 1 slice of ginger, 1 chili pepper, and 5-6 Sichuan peppercorns.
   🕒 02:27
5. Massage the bag to combine, remove air, seal the zipper, and lay flat for about 15 minutes.
   🕒 02:41
6. Place the other chicken thigh in a separate zip-top bag.
   🕒 02:58
7. Add 100ml Soy Sauce, 100ml Cooking Sake (Rice Wine), and 100ml Mirin (Sweet Rice Wine) to the bag, mix well, remove air, seal the zipper, and let sit for about 15 minutes.
   🕒 03:05
8. Place a flat dish at the bottom of a pot and pour in about 2 liters of water.
   🕒 04:18
9. Add the marinated chicken (both bags) to the water and turn on the heat. Start with high heat to bring to a boil.
   🕒 04:30
10. Once boiling, turn off the heat, cover, and let sit for about 15 minutes.
    🕒 04:50
11. Flip the chicken pieces, cover, and let them cool to room temperature. This is the key! Slowly cooking the chicken ensures it stays incredibly juicy and tender.
    🕒 05:19
12. Remove the chicken from the bags and pat dry with paper towels.
    🕒 05:51
13. Cut the Salted Koji chicken (Shiroyu Chicken) into bite-sized pieces and arrange on a plate.
    🕒 06:07
14. In a bowl, combine 2 tbsp grated ginger and 1 tsp salt.
    🕒 06:57
15. Heat Taisai Sesame Oil to about 180-190°C (356-374°F).
    🕒 07:15
16. Pour the hot 3 tbsp Taisai Sesame Oil over the ginger and salt mixture and stir well.
    🕒 08:08
17. Drizzle the ginger sauce over the Shiroyu Chicken.
    🕒 10:16
18. For the Soy Sauce chicken (Jiang Chicken), trim the edges and cut into bite-sized cubes.
    🕒 06:18
19. Spear the cubed Jiang Chicken with skewers and arrange on a plate.
    🕒 09:18
20. Finely chop the trimmed edges of the Jiang Chicken and use them with the leftover marinade to make seasoned rice. This is the key! Reduce the amount of water and add the remaining chicken marinade when cooking rice for a delicious and waste-free dish.
    🕒 09:42