Very tasty! The kids liked it. Used my instant pot. Sliced ginger so it’s easier to pick out but minced garlic and separated whites (stalk intact) and greens (small chop)
Sauted ginger garlic and scallion greens in canola oil in instant pot. Then used equal parts of rice and chicken stock.
Placed 2 lbs of boneless skinless chicken thighs (salt and white peppered) on top.
High pressure 5m, natural release for 10m then vented for the remainder.
