Rinse the basmathi rice under cold water until the water runs clear. Put into the rice cooker or pot.

Season the chicken with all the ingredients. Allow the chicken to marinate for at least 15 minutes.

Heat a large hot pot or deep skillet over medium heat. In the hot pan, add oil and fry ginger and garlic until brown. Transfer the ginger-garlic mixture with oil into the rice pot.

In the same rice pot, add the marinated chicken.
Cook the rice and chicken together using your rice cooker until the rice is well cooked.

For chili paste, blend all chili paste ingredients until smooth.
Cook the paste in a pan until it thickens without oil, adjusting the taste using lime/vinegar/sugar and salt as needed.

For ginger paste, blend ginger and garlic without the oil. Add chopped spring onion, salt, and sesame oil. Heat cooking oil, then pour it into the paste until it drizzles. Mix well and be ready to eat.

For soy sauce paste, mix soy sauce and sesame sauce.
Take some boiled soup from the rice pot and mix it with the soy sauce to create a paste. Mix well and ready to be served.

And for vegetables, use cucumber slices or steamed Pak Choy.
Add Pak Choy(washed) into the rice pot during the last few minutes of cooking. Take it out as the Pak Choy is soft and soggy. Sliced cucumber can be eaten raw with the chicken and rice.

Once the rice is cooked and the chicken is tender, take the chicken out and cut diced the chicken put into plate, put the soy sauce paste onto the chicken.

Serve the hot pot chicken rice topped with chili paste and ginger paste.
Enjoy your flavorful and delicious one-pot meal! 🥰