Heat oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces for 3-4 minutes until golden. You aren't cooking it through, just creating a fond (flavor base) in the pot. Remove chicken and set aside.

Don't move the chicken constantly—let it sit to develop a crust • Golden-brown chicken pieces with brown bits stuck to pot • Chicken smells savory, not raw

Add rice, ginger, and garlic (4 cloves) to the pot. Fry the dry rice in the chicken fat for 2 minutes, stirring frequently. This coats the grains in oil so they remain distinct, even when sticky.

This step prevents mushy rice by coating each grain in fat • Rice grains coated in oil, slightly translucent at edges • Toasted rice smell, garlic and ginger aroma

Add coconut milk (13½ oz) and water (¾ cups). Return chicken (and any accumulated juices) to the pot. Season with salt (1 tsp) and pepper. Bring to a boil, then cover tightly and reduce heat to the lowest setting.

Cover tightly—no peeking. Steam does the work. • Bubbling liquid around chicken and rice • Coconut aroma fills the kitchen

Cook on low heat for 20 minutes without lifting the lid. Turn off heat and let sit for 10 minutes more, still covered.

Low means the lowest setting. Too high and the bottom burns instead of crisping. • Crispy rice crust on bottom, tender rice on top • Smell of toasted rice, no more bubbling sounds

Uncover and fluff the top layer gently. Scrape up the golden crust from the bottom and serve it on top as a textural contrast. Garnish with scallions (3 whole).

The crust is the prize—don't leave it in the pot • Golden brown rice crust shards on top of fluffy rice and tender chicken