First prepare the rice by adding 4 cups of calrose rice along with 8 cups of water into a rice cooker and let it cook

Next prep all the vegetables from the ingredients list above by chopping them into small diced pieces, and mince the garlic

Cover the chicken thighs with all of the diced vegetables (be sure to reserve half of the green onion to add later towards the end)

Cover the chicken and vegetables with the chicken bone broth. I used a 32 fluid ounce container from Costco but you can use homemade!

Next add the seasonings. 1 teaspoon of salt, 5 tablespoons of soy sauce, 2 tablespoons of chicken bouillon, 1/2 teaspoon of MSG, and a few cracks of black pepper (roughly 1/2 teaspoon) I took photos of specific brands of seasonings I used

Remove the cooked chicken thighs, remove the skin and shred the meat off the bone. Then put the shredded chicken back into the pot

By now the rice should be finished cooking, so now add 6 about cups of the cooked rice into the pot, also add the reserved green onion from earlier at this point

Keep stirring and boiling everything over medium high heat until it begins to thicken and turn to chicken Jook!