Cooked - Sticky Gochujang Chicken & Brothy Rice

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Home Pricing Community My Recipes

Sticky Gochujang Chicken & Brothy Rice

1.0

3-4 chicken thighs

1 tbsp Gochujang paste

1 tbsp Oyster sauce

1 tsp dark soy sauce

1 tbsp Shaoxing rice wine

Chopped coriander

½ onion

2 spring onions

1 bok choi

1 tsp ginger puree

2 cloves garlic

1 chilli (optional)

500 ml chicken broth

2 tsp fish sauce

2 tsp soy sauce

150 g jasmine rice

Salt to taste

Coat chicken thighs in Gochujang paste, dark soy sauce, and oyster sauce
Add coated chicken to a lightly oiled pan and cook for 5-6 minutes on each side, then remove from pan
Add rice to a pan of salted water and cook according to package instructions (usually 15 minutes)
In the same pan used for chicken, deglaze with a splash of Shaoxing rice wine
Add onion, spring onion, garlic, chilli, and ginger puree to the pan and cook for a few minutes
Add chicken stock, soy sauce, and fish sauce to the pan and cook to season the broth
Add bok choi for the last few minutes of cooking
Taste and adjust seasoning as needed, being careful not to over-salt
Once rice is cooked, add to a bowl and ladle broth over it
Top with cooked chicken, bok choi, coriander, and sliced spring onions, then serve

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 34 weeks ago

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