Teriyaki Chicken with Ginger Rice

Ingredients:

• 900 g of chicken thigh meat with skin but no bones
• 2 cups regular white rice
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 1 tbsp chopped garlic
• 1 piece (2.5 cm) peeled fresh ginger (1/2 grated, the other half thinly sliced)
• 1 tbsp. l. canola oil
• 1 teaspoon of salt
• 3.5 cups of water
• 2 bunches of green onions (ends trimmed)

Preparation:

1. Pour the soy sauce, sugar, garlic, and grated ginger into a large, heavy-duty plastic bag. Stir until the sugar dissolves. Place the chicken thighs in the bag with the marinade. Seal and refrigerate for at least 2 hours or overnight.
2. Preheat grill or grill pan to medium heat.
   
   Remove the chicken from the marinade. Pour the marinade into a saucepan and place over medium heat. Reduce by half. Brush the grill grate with canola oil, place the chicken on the grill, skin side down, and cook for 8 minutes on each side. Before turning the chicken, generously brush it with the reduced marinade. (Reserve 1 piece of chicken for Fried Chicken Dumplings recipe.)
3. In a medium saucepan, combine the rice, chopped ginger, salt, and 3.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover the pan. Cook until the rice has absorbed all the water and is fluffy, about 15-20 minutes.
4. While the chicken is cooking, add the green onions to the grill, reserving 1 green onion stalk uncooked for the recipe.Fried dumplings with chicken".) Fry until tender, about 2 minutes per side. (Reserve 2 fried stems for the recipe. Fried dumplings with chicken.)
   
   Transfer the rice to a serving platter, discarding the sliced ​​ginger. Top with the cooked chicken, garnish with grilled green onions, and serve.