we have food at home.

~ingredients(serving for one):

• 2 chicken drumsticks
• 1 tsp salt
• 1 tsp sesame oil
• 2 stalks green onion
• 3-4 slices ginger
• 3 cloves garlic (minced)
• 1/2 cup brown rice
• 1 cup chicken stock
• 2 stalks green onion (minced)
• 1 tbsp ginger (minced)
• 2 tbsp neutral cooking oil

~instructions:

1. Marinate the chicken drumsticks with 1 tsp salt and 1 tsp sesame oil. Set aside.
2. Prep the aromatics for the rice cooker:
   • slice 2 stalks green onion into 2 inch pieces
   • slice 3-4 pieces of ginger
   • mince 3 cloves garlic
3. Prep the aromatics for the ginger-scallion sauce by mincing the below:
   • 2 stalks green onion
   • 1 tbsp ginger
   • Note: adjust to your liking, I like more ginger
4. Rinse your rice well in the rice cooker pot and drain the water until runs clear. 
5. Add in chicken stock:
   • If white rice, 1:1 ratio (1/2 cup rice = 1/2 cup stock)
   • if brown rice: 1:2 ratio (1/2 cup rice = 1 cup stock)
6. Add in the chicken drumsticks, and the aromatics prepped in step 2.
7. Cook on the regular setting of your rice cooker.
8. While the chicken cooks, you can make the ginger-scallion sauce by mixing the minced green onion and ginger in a small heat-safe bowl.
9. Heat up 2 tbsp of neutral cooking oil (i use avocado oil) in a pan. It’s hot enough when the oil is shimmering. 
10. Carefully pour the hot oil over the green onion and ginger – this blooms the aromatics.
11. Stir in 1 tsp salt, and 1 tsp sesame oil. Taste and adjust accordingly. 
12. When the rice cooker is done, remove the chicken drumsticks and green onion/ginger sliced. Fluff up the rice.
13. Plate and serve with the ginger-scallion sauce, enjoy!