Serves 2
Directions
- 1Add rice to a saucepan.
- 2Pour in gochujang stock.
- 3Add chicken.
- 4Add grated garlic and chopped ginger.
- 5Bring to a boil, then reduce the heat to medium, cover, and cook for 8-10 minutes or until the rice has absorbed most of the stock.
- 6Reduce the heat to low, cover, and cook for 20-25 minutes or until the chicken is cooked through and the rice tender.
- 7Add spring onions to the rice.
- 8Serve with sesame seeds.
Ingredients
- 300 g basmati rice
- 500 ml hot chicken or veg stock
- 2 tbsp gochujang paste
- 1 tbsp dark soy sauce
- 2 tsp sesame oil
- 2 tsp white wine vinegar
- 2 cloves garlic
- 1 inch ginger
- 4 chicken thigh fillets
- 4 spring onions
- 2 tsp sesame seeds
Equipment
saucepan
Tips
- Adjust gochujang paste (1-2 tbsp) and soy sauce to adjust the desired spice level.
- Serve with sriracha mayo
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