Asian-style chicken thighs with ginger garlic rice and blackened vegetables

Mix about a tablespoon each of rice vinegar, chili garlic paste and soy sauce with a small capful of sesame oil.

Debone the chicken thighs by following the bone, and peel off the skin.

Put the chicken in the marinade, cover and refrigerate at least an hour, up to a day.

For chili oil, combine star anise, arbol chilies, sesame seeds and Korean pepper powder with vegetable oil heated over medium heat; strain and keep the oil.

Rough chop and dice ginger and garlic and add to the jasmine rice.

Bring the rice to a boil over medium-high heat, then turn to low for 15 to 20 minutes.

Cut the carrots into matchsticks and rough chop the broccoli.

Heat the chili oil in a wok over medium-high until it sizzles; add the vegetables and cook until blackened in spots; finish with sesame seeds.

In the same pan with no extra oil, cook the chicken over medium-high a couple of minutes on each side for caramelization; plate with the rice and vegetables.