Hainan Style Chicken - One Pot

One pot recipe that both BDs enjoyed. I could only find skinless, boneless thighs so used that. And I forgot to reserve 1/3 of the aromatics, so it all went into the rice (of which there was extra) and it turned out great. 

• 4 pieces chicken thighs, skin on/bone in/optional (~700 g)
• 1 t salt
• 1 pinch white pepper
• 2-3 rice cups of rice (recipe called for 2, but I used 3 to have leftovers)
• 2 T neutral cooking oil
• 2 stalks scallions, finely chopped
• 1 T minced ginger
• 1 small clove garlic, minced
• 1/4 t salt

Sauce

• 2 T light soy sauce
• 1 T fresh lime juice (or less)
• 1 t sesame oil
• cucumber slices, blanched greens (spinach, bok choy)

1. In a bowl, sprinkle the chicken thighs with the 1 t salt and white pepper. Rub it in. Leave to marinate for 10 minutes.
2. Heat oil over medium heat. Add the scallions, ginger and garlic. Fry until fragrant - do not burn.
3. Scoop 2/3 of the mixture into the rice cooker. Add the rice and extra 1/4 t salt. Add the water. Place thighs on top.
4. Set to cook. When done, leave covered for an additional 10 minutes to let the chicken continue to cook.
5. Take chicken out and slice into strips (cutting off the bone if there).
6. Serve the rice, with chicken on top and cucumber slices.
7. Mix the sauce ingredients with the aromatics mixture that was saved earlier. Use as a dipping sauce or to pour over the chicken and cucumbers.