Boil wa in a large pot and add “lots of salt” lol to make the wa salty like sea water.

While wa is boiling, marinate in a little rice wine to remove some chickeny flavors.

When wa is boiling, put the thighs in the pot. Keep fire on til wa boils again.

When wa boils again, TURN OFF FIRE and let the thighs hang out in the wa for 20-25min

While thighs are cookin, start the dipping sauce! Remove the skin from the ginger root and then grate the ginger into a heat-resistant bowl. Grate however much you like to eat with yo chicken. I usually grate 1/4 cup of ginger, depending on how long my arms last. It’s grueling

Chop up a few sprigs of green onions and mix it in with your grated ginger. You can pick the ratio.

Give your arms a rest, by getting a small pan and heating up some oil. You’ll need enough to cover the ginger/green onions. I usually have to heat up oil twice cuz i can’t eyeball the proper amt i need. You’ll know the oil’s hot enough when you stick a wooden chopstick into the oil and bubbles from around the tip

Pour the hot oil over the ginger/green onion mix. It will sizzle! Stir and add salt to taste

Maybe your thighs are done now! Take em out of the wa and let them cool down before choppin em up into servable pieces. Keep the wa it boiled in though!

Time to make the rice! In yo rice cooker, put the amt of rice you want and throw in some garlic, however much you want. Instead of using sink wa, use the wa from the thighs!

If yo rice cooker comes with a steam basket, also steam some eggs! Get a bowl that fits in the steaming area and heat resistant too. I like to spray the bowl with pam to ease washing later. Mix 3 eggs in the bowl. Now put the bowl into the steam basket area. Then pour some of the thigh wa into the eggs and mix again.

Proceed to cook rice normally.

Use remaining thigh wa to boil some lettuce for a few min. Remoob and serve. Sometimes, i cook the lettuce on a pan with garlic instead and pour a scoop of the thigh wa in it