Sticky Soy Chicken with Garlic Rice in Spicy Broth

30m
Serves 1
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Directions

  1. 1Marinate the chicken in oyster sauce, soy sauce, and honey
  2. 2Set aside the chicken to marinate
  3. 3Heat neutral oil in a pot and fry the sliced white onion until it starts to color
  4. 4Add gochujang and garlic, stirring to coat the onion
  5. 5Add chicken broth, ginger, and soy sauce to the pot
  6. 6Simmer the broth on low with the lid on
  7. 7In another pot, heat neutral oil and sesame oil
  8. 8Fry the finely sliced garlic until golden
  9. 9Remove the garlic from the pot
  10. 10Add washed rice to the pot
  11. 11Stir the rice before adding water and sesame seeds
  12. 12Cook the rice with the lid on until boiling
  13. 13Reduce heat, lift the lid slightly, and cook on low
  14. 14Add half of the fried garlic back into the rice and stir
  15. 15Set aside the rice with the lid on to steam
  16. 16Cook the marinated chicken in a pan until caramelized on both sides
  17. 17Pour the remaining sauce into the pan with the chicken
  18. 18Let the sauce thicken and become sticky
  19. 19Add gai lan to the pan
  20. 20Slice the cooked chicken
  21. 21Pour the broth around the rice
  22. 22Add the chicken on top and garnish with spring onions and sesame seeds

Ingredients

  • 300 ml chicken stock
  • 1 tbsp gochujang paste
  • 1 white onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 3 cm piece of ginger, roughly chopped
  • 1 tbsp soy sauce
  • 4 garlic cloves, finely sliced
  • 2 tbsp neutral oil
  • 1 tbsp sesame oil
  • 1 cup jasmine rice, washed
  • 1.5 cups water
  • 1 tbsp sesame seeds
  • 1 chicken breast
  • 2 tbsp oyster sauce
  • 0.25 cup soy sauce
  • 1 tbsp honey
  • bunch gai lan
  • 1 spring onion, finely sliced
  • sesame seeds for garnish

Equipment

bowlpotpan