Steam the chicken with the white part of the scallion, lemongrass, and ginger laid on top, for about 25 minutes or until fully cooked. Save the chicken broth to cook the rice.

To make the rice, first rinse the white and black rice about 3 times. In a rice cooker or a small saucepan, combine the rice, reserved chicken broth, water, and green onions. Cook for about 25 minutes, making sure to fluff the rice to prevent sticking.

Air fry the chickpeas and edamame at 400°F for 10-15 minutes or until lightly crispy, then set aside.

For the broth, blend the bone broth and silken tofu until smooth.

In a saucepan, heat a small amount of oil over medium heat. Sauté the garlic and ginger for 2 minutes until fragrant.

Pour in the bone broth-tofu mixture and allow it to heat. Season with soy sauce, fish sauce, gochugaru, turmeric, and black pepper and simmer for about 2 minutes.

Remove from heat and stir in the miso paste until fully dissolved.

To serve, plate the rice in a bowl, then top with chickpeas, steamed chicken, and your choice of vegetables. Pour the hot broth over the top and enjoy!