Ingredients (3-4 servings)

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• 300g (2 go) rice

• 2 chicken thighs (approx. 560 g)

• 1/2 teaspoon salt

• 1 tablespoon sake (cooking wine)

• 360 ml of water

• 1 teaspoon chicken stock powder

• 1 teaspoon Nampula

• 1 piece of ginger root thinly sliced

• 1 stalk of green onion

• 1/2 red onion

• 1 tomato

• 1 lime

• Coriander

• Sweet chili sauce

Directions

1. Wash rice with water a few times while changing the water, and drain.

2. Cut off excess fat from chicken thigh. Slice thighs in half, rub in salt and sake, let sit for 10 minutes.

3. Mix the washed rice, water, chicken stock powder and Nampula in the carbon pot, and place the chicken thighs, ginger slices and green onions on top.

4. Turn on high heat until it boils, turn the heat down to medium for 5 minutes, then medium-low heat for another 8 minutes. Turn off the heat and let it steam for 10 minutes.

5. Thinly slice red onions, slice tomato and lime into wedges, and loosely chop coriander.

6. When the rice is done, take the chicken out and chop into pieces. Mix the remaining rice and vegetables other than the green onions. Serve the rice with chicken and top with coriander and sweet chili sauce.