One Pot Gochujang Chicken Rice

30 mins
Serves 2
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Directions

  1. 1Give rice a quick rinse and chuck into a saucepan with the chicken.
  2. 2Give rice a quick rinse and chuck into a saucepan with the chicken.
  3. 3Give rice a quick rinse and chuck into a saucepan with the chicken.
  4. 4Whisk 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.
  5. 5Whisk 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.
  6. 6Whisk 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.
  7. 7Remove the chicken from the pan, add half the spring onions to the rice, and mix with a fork to separate the rice.
  8. 8Remove the chicken from the pan, add half the spring onions to the rice, and mix with a fork to separate the rice.
  9. 9Remove the chicken from the pan, add half the spring onions to the rice, and mix with a fork to separate the rice.
  10. 10Slice the chicken and serve with the rice. Garnish with remaining spring onions, sesame seeds, and sriracha mayo.
  11. 11Slice the chicken and serve with the rice. Garnish with remaining spring onions, sesame seeds, and sriracha mayo.
  12. 12Slice the chicken and serve with the rice. Garnish with remaining spring onions, sesame seeds, and sriracha mayo.

Ingredients

  • 300 g Basmati rice
  • 300 g Basmati rice
  • 300 g Basmati rice
  • 500 ml hot chicken/veg stock
  • 500 ml hot chicken/veg stock
  • 500 ml hot chicken/veg stock
  • 2 tbsp gochujang paste
  • 2 tbsp gochujang paste
  • 2 tbsp gochujang paste
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp white wine vinegar
  • 2 tsp white wine vinegar
  • 2 tsp white wine vinegar
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 4 chicken thigh fillets
  • 4 chicken thigh fillets
  • 4 chicken thigh fillets
  • 4 spring onions
  • 4 spring onions
  • 4 spring onions
  • 2 tsp sesame seeds
  • 2 tsp sesame seeds
  • 2 tsp sesame seeds
  • 1 Siracha mayo
  • 1 Siracha mayo
  • 1 Siracha mayo

Equipment

saucepan