Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in a sieve under cold water. Put it in a pot, add 450 ml water and 1 g salt. Bring to a boil, cover, and cook over the lowest heat for 15 minutes. Remove from the heat and leave covered for another 10 minutes.
Sear the chicken thighs
Pat the thighs dry with a paper towel and sprinkle with 1 g salt. Heat the neutral oil in a wide pot over medium-high heat. Sear the thighs skin-side down for 7–8 minutes, until the skin is golden and crisp, then turn them over and sear for another 2 minutes. Transfer to a plate.
Make the sauce and braise the chicken
Reduce the heat to medium. Add the finely chopped garlic to the pot and stir for 30 seconds. Pour in the tamari, rice vinegar, and 150 ml water; add the brown sugar, bay leaves, and whole black peppercorns. Return the thighs to the pot, skin-side up. When the liquid begins to simmer gently, cover and braise over low heat for 30 minutes; the meat should be tender and reach at least 75 °C (165 °F) at its thickest point.
Finish the sauce and cook the bok choy
Transfer the thighs to a plate and cover loosely. Simmer the sauce uncovered for 4–5 minutes, until slightly reduced and able to coat a spoon. Halve the bok choy lengthwise and rinse it. Heat the sesame oil in a pan, place the bok choy cut-side down, and sear for 2 minutes. Turn it over, add 2 g salt, and cook for another 2–3 minutes, until the stems have softened slightly but remain firm.
Serve
Fluff the rice with a fork and divide it among four bowls. Add a chicken thigh and the bok choy, then spoon the sauce over the chicken. Serve immediately, while the skin is still partly crisp and the rice is hot.
