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