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Prepare the chicken by coating 3-4 chicken thighs with 1 tbsp Gochujang paste, 1 tbsp Oyster sauce, and 1 tsp dark soy sauce
Cook the chicken until sticky and cooked through
Prepare the broth by combining 500 ml chicken broth with 2 tsp fish sauce and 2 tsp soy sauce
Add ½ onion, 2 spring onions, 1 Pak Choi, 1 tsp ginger puree, 2 cloves garlic, and 1 chilli (optional) to the broth
Cook the broth until vegetables are tender
Cook 150 g jasmine rice according to package directions
Serve the sticky gochujang chicken over the brothy rice with vegetables