In a pot, add chicken stock, water, chicken meat, ginger, and green onion. Turn the heat up to medium-high, and once it starts simmering, let it cook for 7 minutes with the lid on. After turning the heat off, put the top on, and let it sit and rest for 15 minutes.

In a pan, drizzle in oil and add in chicken skin. Turn the heat to medium-high and let the skin render the fat out; mine took around 7 minutes.

Once the skin is crispy and there is chicken oil in the pan, remove the skin and add in the shallots. Fry the shallots for 3-5 minutes or until crisp. Once the shallots are crispy, let it rest on a piece of paper towel to stay crispy.

OPTIONAL, BUT HIGHLY RECOMMENDED, use the chicken stock to make the rice.

Remove the chicken from the stock and let it rest to cool down. Once the chicken has cooled down, shred the chicken. Add in half of the sauce and half of the shallots and mix.

Next, to assemble the rice bowl, start with rice, add shredded chicken, top with crispy shallots, and drizzle with chicken oil sauce.