Broth: Boil chicken thigh, water, and other ingredients until tender. Remove from heat. Strain the broth. Remove the bones from chicken and cut into cubes. Set aside.
Rice: Stir-fry garlic and ginger with sesame seed oil until fragrant. Add rice. Stir. Add soy sauce. Stir until ingredients combine well. Remove from heat and set aside
Chicken Topping: Stir-fry garlic with sesame seed oil. Add chicken cubes. Stir. Add ginger, soy sauce, sweet soy sauce, and pepper. Stir until all ingredients mix well. Remove from heat.
Use 1 portion heat resistant bowls. Place 2 tbsp chicken at the bottom of each bowl. Fill bowl ¾ full with stir-fried rice. Pour in enough broth to cover rice. Set bowl in a steaming pan until broth absorbed. Pour in more broth and steam until rice softens. Serve hot with the remaining broth and sliced spring onion.