- 3 cups uncooked jasmine rice
- 3 cups water
- 2 tablespoons sesame oil
- 2 cubes chicken bouillon
- 1/2 cup olive oil
- 1 green onion, chopped
- 2 cloves cloves garlic, smashed
- 1 (2 inch) piece fresh ginger root, crushed
- 1 chicken thigh with skin
- Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
- When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.