Directions
- 1Rinse the rice and add it to a saucepan along with the chicken.
- 2Whisk together the stock, gochujang paste, soy sauce, sesame oil, and vinegar.
- 3Pour the whisked mixture over the rice and chicken.
- 4Grate the garlic and finely chop the ginger, then add them to the pot.
- 5Stir everything together and bring to a boil over medium-high heat.
- 6Cover the pot, reduce the heat to medium, and cook for 8-10 minutes until the rice has absorbed most of the stock.
- 7Reduce the heat to super low and continue cooking for 20-25 minutes until the chicken is cooked through and the rice is tender.
- 8Remove the chicken from the pan.
- 9Add half of the finely chopped spring onions to the rice and mix with a fork to separate the rice.
- 10Slice the cooked chicken.
- 11Serve the sliced chicken with bowls of rice.
- 12Garnish with the remaining spring onions, sesame seeds, and a zig-zag of Sriracha mayo.
Ingredients
- 300 g Basmati rice
- 500 ml hot chicken/veg stock (1 cube)
- 2 tbsp gochujang paste
- 1 tbsp dark soy sauce
- 2 tsp sesame oil
- 2 tsp white wine vinegar
- 2 garlic cloves
- 1 inch ginger
- 4 chicken thigh fillets
- 4 finely chopped spring onions
- 2 tsp sesame seeds
- Sriracha mayo
Equipment
saucepanwhiskmicroplane graterknifechopping boardbowl
Tips
- For a spicier dish, use 2 tbsp of gochujang paste; for a milder flavor, use 1 tbsp and adjust soy sauce after cooking.
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