Wash chicken, cut into small sizes and pat dry. Add grated ginger, minced garlic, black pepper and salt. Put in the fridge to marinate overnight or for ten minutes.

Wash two cups of rice till water is cleared, set aside. In a saucepan on medium heat, add two tablespoons of oil. Add the chicken to brown on both sides. Leave enough space so the chicken gets brown and not steam. Remove the chicken from the saucepan and set aside.

Add additional two tablespoons of oil into the saucepan if there is no oil. Add the minced garlic, chopped onions and celery. Stir till fragrant and softened.

Add the washed rice, chopped carrots, one tablespoon or more soy sauce, one teaspoon white pepper, chicken stock cube and stir together. Add the brown chicken including any juices from the chicken and add water as needed. Taste and add salt as needed. (You might not need salt but do check, better check than sorry later)

Cover the rice tightly with the lid and bring to a boil. Immediately it boils over, reduce the heat to low and let it cook till all the liquid is absorbed and the rice is cooked through. Stir in chopped green part of spring onions. Rest for five minutes. Serve alone or with any  Chinese style hot sauce or with shito.