Black Garlic Chicken Rice & Broth
  1. Dry roast the ginger, spring onion & black garlic until charred. Add in the gochujang, stir & once mixed, add in the chicken broth, coconut cream & soy. Let simmer with the lid on whilst you make the other ingredients.

  2. Mix the saffron with the hot water.

  3. Sauté garlic & black garlic in oil for 1–2 min. Then add rinsed rice & saffron bloom, stir to coat.

  4. Add broth + water. Cover, cook on low for 15 min. Rest 5 min, fluff.

  5. Mash the black garlic, then add in the remaining ingredients. Toss & coat the chicken.

  6. Fry the chicken in a lightly oiled pan on both sides until charred. Pour in the remaining sauce & let thicken & become caramelised. Remove & cook the greens with a splash of water on the same pan.

  7. Blitz together all the ingredients for the yuzu salsa verde.

  8. Layer it up: saffron rice at the bottom, Ladle of rich black garlic broth around, chicken on top, greens on the side & yuzu salsa verde all over. Scatter sesame seeds & fried shallots

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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