Directions
- 1Give rice a quick rinse and chuck into a saucepan with the chicken.
- 2Whisk together the stock, gochujang paste, soy sauce, sesame oil, and vinegar. Pour over the rice, add garlic and ginger, stir and bring to a boil over medium-high heat. Cover, reduce heat to medium, and cook for 8–10 minutes until the rice absorbs most of the stock. Reduce heat to low and cook for 20–25 minutes until the chicken is cooked through and the rice is tender.
- 3Remove the chicken from the pan, add half the spring onions to the rice, and mix with a fork to separate the rice.
- 4Slice the chicken and serve with the rice. Garnish with remaining spring onions, sesame seeds, and sriracha mayo.
Ingredients
- 300 g Basmati rice
- 500 ml hot chicken/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
- 1 Siracha mayo
Equipment
saucepan
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