INSTANT POT HAINANESE CHICKEN RICE WHAT YOU NEED: 4 chicken thighs salt 2 cups rice 2.5 cups water 3 tsp chicken bouillon 1 bunch green onions 5 cloves garlic 1 tbsp sesame oil + 1 tsp 3-5 slices ginger Prep Chicken: Place chicken thighs on a plate. Sprinkle salt and rub it in on the skin, then rinse under cold water. *This will help with the texture of the chicken thigh skin. Once rinsed, dry on paper towel. Trim off excess skin (set aside, do not throw away) and place chicken thighs into a bowl with 1 tbsp sesame oil & 1 tsp chicken bouillon. Mix and set aside. Prep your aromatics: Cut green onions into thirds and ginger. Add to 4 cloves of garlic and smash to release more flavor. Place in a bowl and set aside. In instant pot- turn on saute setting. Add 1 tsp sesame oil into pot with the excess chicken skin and 1 garlic clove, minced. Saute for about 3 minutes until fragrant then add in your rinsed rice. Add in your water and 2 tsp chicken bouillon. Top rice with some of your smashed aromatics, place all 4 chicken thighs on top, then top with the rest of your aromatics. Close lid & Pressure cook for 20 minutes. Next- make your ginger scallion oil. I cut up 2 stalks green onion & 2 tbsp ginger, topping with 1/3 hot cup neutral oil. Season with sesame oil and salt. Once 20 minutes is up in the instant pot, quick release valve to let steam out. Once its finished, open lid and take aromatics out of chicken rice. Take chicken out, let rest for 5 minutes, and cut. Fluff rice with a fork. For serving- place rice on a plate with chicken, top with ginger scallion oil, and enjoy with cucumber & cilantro or whatever you want- enjoy! #hainanesechickenrice #instantpot - @victoriatschoppp