Steps

1. Wash 3 cups of rice and soak in water for approximately 30 minutes. (Tip: If using no-wash rice, you can skip washing.)
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2. Cut 2 chicken thighs into bite-sized pieces.
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3. Season the cut chicken with salt (to taste) and pepper (to taste), ensuring it's evenly coated.
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4. Heat 2 tbsp of white sesame oil in a frying pan and sear the chicken skin-side down over medium heat.
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5. Once the chicken skin is golden brown, flip and cook the other side. Remove the chicken temporarily. (Tip: The chicken should still be slightly raw inside when removed. Leave the rendered chicken fat in the pan.)
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6. Mix 8 tbsp of black sesame paste with the specified amount of water until well combined.
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7. In the same frying pan with the chicken fat, stir-fry the soaked rice over high heat.
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8. Stop stir-frying when the rice becomes translucent and fragrant.
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9. Add the water mixed with black sesame paste to the stir-fried rice.
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10. Bring to a boil over high heat and stir lightly.
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11. Once boiling, reduce heat to medium, spread the rice evenly, cover with a lid, and cook for 15 minutes.
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12. After 15 minutes of cooking, place the temporarily removed chicken back onto the rice, along with its juices.
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13. Cover again with the lid and cook for an additional 6-8 minutes.
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14. Once cooked, open the lid and sprinkle with green onions (to taste).
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15. Optionally, sprinkle with Sichuan peppercorn powder (to taste).
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16. Serve directly from the frying pan for a complete meal.
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