we have food at home.

~ingredients:

• 2 lb chicken drumsticks
• small shallot (minced)
• 3 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 2 stalks green onion (whole)
• 2 stalks green onion (minced)
• 1.5 cups chicken broth
• 1.5 cups rice

~instructions: 

1. Mince shallot, garlic, ginger, and green onion. For the one-pot chicken, we’ll need shallot, garlic, ginger. Set aside some ginger and green onion for the ginger scallion oil we’ll be making later. 
2. Note: for green onion, we’ll need one or two whole, and the rest can be minced. 
3. Oil pan and throw in the shallot, garlic, ginger
4. Toast for a minute, or until fragrant 
5. Add in rice (I used 1 1/2 cup) and stir, the goal is to toast the rice with the aromatics. 
6. When the rice is lightly toasted, pour in chicken broth. Liquid to white rice ratio is 1:1 so I used 1 1/2 cups of broth here. 
7. Place your chicken drumsticks on top. I HIGHLY recommend cutting slits into your drumsticks if they are thick, so they can fully cook. (I didnt do this in the beginning and had to later on) 
8. Throw in green onion (whole) 
9. Bring to a boil and then lower to simmer, cover for 20 minutes. (note: this took me 30 minutes because i didnt cut slits in the drumsticks to begin with) 
10. While this simmers, you can get started on the ginger scallion oil. Ginger and minced green onion can be combined in a heat-safe bowl. Add a tsp of salt. 
11. Heat up 1/4 cup of oil. Once hot, carefully pour into the heat-safe bowl. Stir, season with more salt if needed. 
12. Check back in on the rice and chicken. If the chicken is not fully cooked, adjust cooking time to longer but add a little more broth/water if there is no liquid left (we dont want to accidentally burn the rice). 
13. Once ready, plate and serve. Enjoy!