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Heat the 2 cups oil in a skillet set over medium-high heat.
Mix the flour with 2 tablespoons salt and 2 tablespoons pepper. Dredge the chicken in the seasoned flour and fry in the hot oil until golden brown. Add the chicken to the pot and cook until the rice is tender and the liquid has thickened, an additional 10 minutes.
Serve in large bowls, garnished with sliced scallions.