• 1lbs of boneless chicken thighs
• 1/2 a bag of frozen carrots
• 1/2 medium white onion
• 2 tablespoons chopped ginger
  
• 4 sliced cloves of garlic
  
• 1 quart of chicken stock
  
• 1 bundle green onions
  
• 1/2 cup sliced mushrooms
  
• 1-1.5 cups of medium or short grain rice
  
• 2 tablespoons sesame oil.

In a 2 quart saucepan combine the chicken stock, about 3/4s of your sliced garlic, about 3/4s of your ginger and a tablespoon of sesame oil and begin heating on a medium heat. 

Heat a frying pan with approximately half the remaining sesame oil (I add a dash of olive oil as well for additional flavor).  When the oil is hot add your remaining garlic and ginger to the pan.  Now add your chicken thighs to the pan and brown on both sides.

Once the chicken is browned nicely, add the contents of the frying pan to the chicken stock.  Evenly slice the onion and add to mixture.  Add any additionals you feel might bring some flavor to the party.  I tend to use a little garlic salt, fresh ground pepper and in this case about a quarter cup of cheap sake.  Vodka or Soju will also do nicely. Bring this to a light boil, reduce heat to medium low, cover and allow to simmer for about an hour.

Remove the chicken from the stock and allow to cool down enough to be handled.  While you wait, now is a good time to add the carrots, slice and add the green onions, mushrooms, bring the heat back to medium and then add the rice.  Less rice give you a more soup-like consistency, more rice gives it more of an asian gumbo consistency.  Now rough-cut up the chicken and add it back to the mix.  Set the burner back to medium low, cover and allow to simmer for an additional 20-25 minutes.  If your rice is already cooked when you add it, simmer for about 7 minutes.

Now, go eat.