STICKY GOCHUJANG CHICKEN & BROTHY RICE

20 mins
Serves 1
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Directions

  1. 1Start by coating your chicken in the Gochujang, dark soy and oyster sauce.
  2. 2Start by coating your chicken in the Gochujang, dark soy and oyster sauce.
  3. 3Start by coating your chicken in the Gochujang, dark soy and oyster sauce.
  4. 4Add the chicken to a lightly oiled pan and cook for 5-6 minutes on each side.
  5. 5Add the chicken to a lightly oiled pan and cook for 5-6 minutes on each side.
  6. 6Add the chicken to a lightly oiled pan and cook for 5-6 minutes on each side.
  7. 7Remove the cooked chicken from the pan.
  8. 8Remove the cooked chicken from the pan.
  9. 9Remove the cooked chicken from the pan.
  10. 10Add your rice to a pan of salted water and cook as per instructions (usually 15 mins).
  11. 11Add your rice to a pan of salted water and cook as per instructions (usually 15 mins).
  12. 12Add your rice to a pan of salted water and cook as per instructions (usually 15 mins).
  13. 13In the same pan you cooked the chicken, deglaze with a splash of Shaoxing rice wine.
  14. 14In the same pan you cooked the chicken, deglaze with a splash of Shaoxing rice wine.
  15. 15In the same pan you cooked the chicken, deglaze with a splash of Shaoxing rice wine.
  16. 16Add onion, spring onion, garlic, chilli and ginger. Cook for a few minutes.
  17. 17Add onion, spring onion, garlic, chilli and ginger. Cook for a few minutes.
  18. 18Add onion, spring onion, garlic, chilli and ginger. Cook for a few minutes.
  19. 19Add your chicken stock, soy sauce and fish sauce.
  20. 20Add your chicken stock, soy sauce and fish sauce.
  21. 21Add your chicken stock, soy sauce and fish sauce.
  22. 22Add the bok Choi for the last few minutes.
  23. 23Add the bok Choi for the last few minutes.
  24. 24Add the bok Choi for the last few minutes.
  25. 25Once the rice is done, add to a bowl and ladle over the broth.
  26. 26Once the rice is done, add to a bowl and ladle over the broth.
  27. 27Once the rice is done, add to a bowl and ladle over the broth.
  28. 28Top with the chicken, Pak Choi, corriander and sliced spring onions.
  29. 29Top with the chicken, Pak Choi, corriander and sliced spring onions.
  30. 30Top with the chicken, Pak Choi, corriander and sliced spring onions.

Ingredients

  • 3 to 4 chicken thighs
  • 3 to 4 chicken thighs
  • 3 to 4 chicken thighs
  • 1 tbsp Gochujang paste
  • 1 tbsp Gochujang paste
  • 1 tbsp Gochujang paste
  • 1 tbsp Oyster sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp Shaoxing rice wine
  • Chopped corriander
  • Chopped corriander
  • Chopped corriander
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 bok Choi
  • 1 bok Choi
  • 1 bok Choi
  • 1 tsp ginger puree
  • 1 tsp ginger puree
  • 1 tsp ginger puree
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 chilli
  • 1 chilli
  • 1 chilli
  • 500 ml chicken broth
  • 500 ml chicken broth
  • 500 ml chicken broth
  • 2 tsp fish sauce
  • 2 tsp fish sauce
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 2 tsp soy sauce
  • 150 g jasmine rice
  • 150 g jasmine rice
  • 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!