Chicken Tocino with Garlic Fried Rice

Ingredients

• about 680 g Chicken thighs
• 1/4 cup Soy sauce
• 1/4 cup Brown sugar
• 4 cloves Garlic
• 1/2 tsp Ground black pepper
• 2 tbsp Vegetable oil
• 4 cups Cooked rice (day-old)
• 6 cloves Garlic, minced
• 2 tbsp Green onions, chopped
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 680 g chicken thighs, 1/4 cup soy sauce, 1/4 cup brown sugar, 4 cloves garlic (crushed or minced), and 1/2 tsp ground black pepper. Stir to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or preferably overnight.
2. 2Place a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add 2 tbsp vegetable oil to the skillet. Once the oil is shimmering, carefully add the marinated chicken thighs in a single layer. Cook for 5-7 minutes per side, until the chicken is nicely browned and cooked through, reaching an internal temperature of 74°C.
3. 3Remove the cooked chicken from the skillet and place it on a cutting board. Let it rest for 5 minutes. Once slightly cooled, shred or slice the chicken into bite-sized pieces.
4. 4In the same 30.48 cm skillet, if there isn't about 1-2 tbsp of oil remaining, add a little more vegetable oil. Reduce the heat to medium (176.7°C / 175°C). Add the 6 cloves of minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until the garlic is golden brown and fragrant. Be careful not to burn it.
5. 5Add the 4 cups of cooked rice (day-old) to the skillet with the golden garlic. Stir and toss the rice continuously for 3-5 minutes, breaking up any clumps, until the rice is heated through and evenly coated with the fragrant garlic oil.
6. 6Season the garlic fried rice with 1/4 tsp salt. Stir well to combine.
7. 7Serve the shredded or sliced chicken tocino over the garlic fried rice. Garnish with the 2 tbsp chopped green onions before serving.

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