Cooked - Miso Ginger Chicken Rice And Broth

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Miso Ginger Chicken Rice And Broth

1.0

1 garlic clove, smashed

2 spring onions, white parts only

3 slices of ginger

1 white onion

500ml chicken broth

1 tbsp soy sauce

1 tsp miso paste

1 tsp sesame oil

1 tsp neutral oil

1 garlic clove, grated

¾ cup washed jasmine rice

1 cup of water

Pinch of salt

½ a chicken breast, cut into two

1 garlic clove, minced

1 tbsp ginger, grated

1 tbsp gochujang

1 tbsp neutral oil

Scrunch of cracked black pepper

½ bok choy, cut into quarters

1 tsp chilli crisp oil

2 spring onions, green parts only, finely sliced

Dry-fry the onion, ginger, garlic, and spring onions in a pot until deeply charred. Add the chicken broth, soy sauce, and sesame oil, then simmer gently to let the flavours develop while you prepare the rest.
In a pot, fry the garlic in neutral oil for 1 minute before adding in the washed rice, a pinch of salt, and water. Cook until fluffy.
Mix together the gochujang, garlic, ginger, soy sauce, and neutral oil. Toss the chicken through the marinade, then pan-fry until golden and charred on both sides.
In the same pan, quickly cook the greens in the leftover chicken flavours with the remaining marinade plus a splash of water until just wilted.
Stir the miso paste into the broth, then strain through a sieve before serving.
Serve the rice and chicken with the hot broth, finishing with raw onion, spring onions, and chilli crisp oil.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 19 weeks ago

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