Directions
- 1Start by coating your chicken in the Gochujang, dark soy and oyster sauce.
- 2Add the chicken to a lightly oiled pan and cook for 5-6 minutes on each side.
- 3Remove the cooked chicken from the pan.
- 4Add your rice to a pan of salted water and cook as per instructions (usually 15 mins).
- 5In the same pan you cooked the chicken, deglaze with a splash of Shaoxing rice wine.
- 6Add onion, spring onion, garlic, chilli and ginger. Cook for a few minutes.
- 7Add your chicken stock, soy sauce and fish sauce.
- 8Add the bok Choi for the last few minutes.
- 9Once the rice is done, add to a bowl and ladle over the broth.
- 10Top with the chicken, Pak Choi, corriander and sliced spring onions.
Ingredients
- 3 to 4 chicken thighs
- 1 tbsp Gochujang paste
- 1 tbsp Oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing rice wine
- Chopped corriander
- 0.5 onion
- 2 spring onions
- 1 bok Choi
- 1 tsp ginger puree
- 2 cloves garlic
- 1 chilli
- 500 ml chicken broth
- 2 tsp fish sauce
- 2 tsp soy sauce
- 150 g jasmine rice
Equipment
panbowltongsladle
Tips
- Taste and adjust seasoning if required. If it needs more salt, add more soy sauce and fish sauce, but be careful not to over do it!
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