Clean chicken thighs then let it dry on a rack. Fill water in a pot then roughly crush, garlic, black peppercorn, ginger, and cilantro roots. Add salt and sugar. Turn on a stove at high heat then cover the pot and wait until the water boiled.

When water is boiled add all chicken tights into the pot then cover it. Simmer about 12-15 minutes. Ensure color of thighs is entirely changed to white then lower the heat at low and then cover the pot and simmer for another 1 hour or more (Don’t forget to get rid off all the froth on the surface). This step you will use the broth to cook rice later.

Prepare a rice cooker. Put rice in a pot then clean the rice around 8-10 times until the water clear and drain all the water out. Put the pot back into a rice cooker. Add chicken broth to a rice pot for three cups. Cover rice pot then press ‘Cook’ option on a rice cooker. When rice is finished please stir and fold lightly from bottom to top. Cover a pot again let the rice steam for 10-15 minutes. Do not turn the machine off or press ‘Cook’ option.

When it’s done serve with rice then chopped into mouthful chunk of chicken on top (If you don’t like chicken skin you can get rid off it). Eat with fresh cucumber along with chicken broth and garnish with cilantro leaves.