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