STICKY SOY CHICKEN WITH GARLIC RICE IN A SPICY BROTH

30 mins
Serves 1
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Directions

  1. 1Marinate the chicken in oyster sauce, soy sauce, and honey, then set it aside.
  2. 2Heat neutral oil in a pot and fry off finely sliced white onion until it starts to color.
  3. 3Add gochujang and garlic to the pot, stir to coat everything.
  4. 4Pour in chicken broth, ginger, and soy sauce, then simmer with the lid on.
  5. 5In another pot, heat neutral oil and sesame oil, then fry finely sliced garlic until golden.
  6. 6Carefully remove the fried garlic from the pot.
  7. 7Add washed rice to the pot with the remaining oil, stir well.
  8. 8Add water and sesame seeds to the rice and cook with the lid on until boiling.
  9. 9Once boiling, turn down the heat and lift the lid slightly to continue cooking on low.
  10. 10When the liquid has evaporated, add back half of the fried garlic and mix it through.
  11. 11Set the garlic rice aside with the lid on to steam.
  12. 12Cook the chicken in a pan until both sides are nicely caramelized.
  13. 13Pour the remaining marinade sauce over the chicken and let it thicken and become sticky.
  14. 14Add gai lan (or other preferred vegetables) to the pan with the chicken and sauce.
  15. 15Slice the cooked chicken into pieces.
  16. 16Pour the broth (optionally passed through a sieve) around the rice in a bowl.
  17. 17Add the sliced chicken on top of the rice and broth.
  18. 18Garnish with spring onions and the remaining fried garlic, and sesame seeds.

Ingredients

  • 300 ml chicken stock
  • 1 tbsp gochujang paste
  • 1 white onion
  • 2 garlic gloves
  • 3 cm piece ginger
  • 1 tbsp soy sauce
  • 4 garlic cloves
  • 2 tbsp neutral oil
  • 1 tbsp sesame oil
  • 1 cup jasmine rice
  • 1.5 cups water
  • 1 tbsp sesame seeds
  • 1 chicken breast
  • 2 tbsp oyster sauce
  • 0.25 cup soy sauce
  • 1 tbsp honey
  • 1 bunch gai lan
  • 1 spring onion
  • sesame seeds

Equipment

bowlpotlidspoonknifechopping boardtongspansieve