Rinse the jasmine rice under cold water until the water runs mostly clear. Add it to your rice cooker.
2 cups jasmine rice
Pour in the chicken broth. Add the sliced ginger, smashed garlic, green onion pieces, salt, and white pepper. Give it a quick stir.
1½ cups chicken broth, 1- inch piece of fresh ginger, 2 cloves garlic, 2 stalks green onions, ½ teaspoon salt, ½ teaspoon white pepper
Lay the chicken thighs skin-side up on top of the rice in a single layer.
4 boneless
Close the lid and press your standard white rice setting. Let the rice cooker do its thing.
While the chicken and rice are cooking, make the ginger scallion sauce. Add the minced ginger and thinly sliced green onions to a food processor and pulse until finely blended (not pureed — you want a rough texture). Transfer to a heat-safe bowl.
1- inch piece fresh ginger, 2 stalks green onions
Heat the avocado oil in a small saucepan over high heat until it's scorching hot. You'll see it shimmer and just start to smoke slightly.
¼ cup avocado oil
Carefully pour the hot oil directly over the ginger and scallion mixture. It will sizzle loudly. That's what you want. Stir in the salt and white pepper immediately.
1 teaspoon salt, ½ teaspoon white pepper
When the rice cooker cycle finishes, let it sit on warm with the lid closed for 5 minutes. This helps the chicken finish steaming and the rice settle.
Remove the chicken, slice or shred it, and serve over the rice with the ginger scallion sauce spooned generously on top.
