Saute the onion until it starts to turn translucent
Add the garlic and ginger and cook for a little while - a bit of colour on the onions is not a bad thing. Again, flavour.
Dump in all the chicken - no need to faff around with browning it in batches, this dish is about a tasty dinner, not a Michelin star. Cook it for a while. I don't know, five minutes or so?
Add the rice and stir to ensure everything is coated.
Add almost all the stock - I leave a bit behind for good luck. You want it totally covered, to about your first knuckle on your middle finger. Give everything a good stir.
Bring it to the boil, then drop to a simmer, lid on, cook for 20 minutes
Have a look at it at 20 minutes, if still very wet (it shouldn't be) then give it another 5, otherwise, pop the lid back on, take it off the heat and let it sit for 5-10 minutes.