Hainanese Chicken Rice

1: Prepare chicken by sprinkling salt and rinsing under cold water. Dry and trim excess skin.

2: Marinate chicken thighs with 1 tbsp sesame oil and 1 tsp chicken bouillon.

3: Cut green onions into thirds and smash 4 cloves of garlic to release flavor. Set aside.

4: In the Instant Pot on sauté, add 1 tsp sesame oil, excess chicken skin, and 1 minced garlic clove. Sauté for about 3 minutes until fragrant.

5: Add rinsed rice to the pot.

6: Pour in water and 2 tsp chicken bouillon.

7: Top rice with some smashed aromatics and place chicken thighs on top. Add the rest of the aromatics.

8: Close the lid and pressure cook for 20 minutes.

9: For ginger scallion oil, mix 2 stalks of green onion, 2 tbsp ginger, and 1/3 cup of neutral oil, seasoning with sesame oil and salt.

10: After cooking, quick release the pressure, remove aromatics, and let chicken rest for 5 minutes before cutting.

11: Fluff rice and serve with chicken, topped with ginger scallion oil and enjoy.