Chicken Ginger Rice

toirokitchen.com

Tonytonytony

8 oz (240 g) chicken thigh (boneless and skinless), cut into small cubes

2 tablespoons sake

1.5 tablespoons usukuchi shoyu (light-color soy sauce) or regular soy sauce

½ tablespoons nampla (fish sauce; can be substituted with soy sauce)

2 rice-cups (360 ml) short grain rice, rinsed and drained

1 ¼ cups (300 ml) dashi stock (can be substituted with chicken stock or vegetable stock)

1 teaspoon sesame oil

1 oz (30 g) peeled ginger, sliced into needle thin (1"/ 2.5 cm long)

1 scallion, thinly-sliced crosswise

some toasted white sesame seeds

Directions at toirokitchen.com

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