Simple Brothy Chicken & Rice with Ginger Scallion Sauce

In a large pot, combine chicken thighs, smashed garlic, sliced ginger, scallions, black peppercorns, and salt. Add enough cold water to cover everything by about 1 inch.

Bring the pot to a boil over medium heat, then skim off any foam that rises to the top.

Cover the pot and let it simmer on low heat for at least 30 minutes, or until the broth has reduced by half.

Turn off the heat. Remove the cooked chicken and strain out all the solids (ginger, garlic, scallions, peppercorns) from the broth.

Stir the chicken bouillon and soy sauce into the hot broth. Taste and adjust with more salt if needed.

In a small heatproof bowl, combine the finely chopped ginger, garlic, and scallions.

Heat the avocado oil in a small saucepan until it's very hot, then carefully pour it over the ginger-scallion mixture. It should sizzle.

Add salt to taste and mix everything well.

Shred the cooked chicken off the bone. Place a serving of cooked rice in a bowl and top with the shredded chicken.

Ladle the hot chicken broth over the chicken and rice. Garnish with the ginger scallion sauce, fresh cilantro, and a drizzle of chili oil.