Sticky Soy Chicken with Garlic Rice in Spicy Broth

30 mins
Serves 1
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Directions

  1. 1Marinate the chicken in oyster sauce, soy sauce, and honey
  2. 2Marinate the chicken in oyster sauce, soy sauce, and honey
  3. 3Marinate the chicken in oyster sauce, soy sauce, and honey
  4. 4Set aside the chicken to marinate
  5. 5Set aside the chicken to marinate
  6. 6Set aside the chicken to marinate
  7. 7Heat neutral oil in a pot and fry the sliced white onion until it starts to color
  8. 8Heat neutral oil in a pot and fry the sliced white onion until it starts to color
  9. 9Heat neutral oil in a pot and fry the sliced white onion until it starts to color
  10. 10Add gochujang and garlic, stirring to coat the onion
  11. 11Add gochujang and garlic, stirring to coat the onion
  12. 12Add gochujang and garlic, stirring to coat the onion
  13. 13Add chicken broth, ginger, and soy sauce to the pot
  14. 14Add chicken broth, ginger, and soy sauce to the pot
  15. 15Add chicken broth, ginger, and soy sauce to the pot
  16. 16Simmer the broth on low with the lid on
  17. 17Simmer the broth on low with the lid on
  18. 18Simmer the broth on low with the lid on
  19. 19In another pot, heat neutral oil and sesame oil
  20. 20In another pot, heat neutral oil and sesame oil
  21. 21In another pot, heat neutral oil and sesame oil
  22. 22Fry the finely sliced garlic until golden
  23. 23Fry the finely sliced garlic until golden
  24. 24Fry the finely sliced garlic until golden
  25. 25Remove the garlic from the pot
  26. 26Remove the garlic from the pot
  27. 27Remove the garlic from the pot
  28. 28Add washed rice to the pot
  29. 29Add washed rice to the pot
  30. 30Add washed rice to the pot
  31. 31Stir the rice before adding water and sesame seeds
  32. 32Stir the rice before adding water and sesame seeds
  33. 33Stir the rice before adding water and sesame seeds
  34. 34Cook the rice with the lid on until boiling
  35. 35Cook the rice with the lid on until boiling
  36. 36Cook the rice with the lid on until boiling
  37. 37Reduce heat, lift the lid slightly, and cook on low
  38. 38Reduce heat, lift the lid slightly, and cook on low
  39. 39Reduce heat, lift the lid slightly, and cook on low
  40. 40Add half of the fried garlic back into the rice and stir
  41. 41Add half of the fried garlic back into the rice and stir
  42. 42Add half of the fried garlic back into the rice and stir
  43. 43Set aside the rice with the lid on to steam
  44. 44Set aside the rice with the lid on to steam
  45. 45Set aside the rice with the lid on to steam
  46. 46Cook the marinated chicken in a pan until caramelized on both sides
  47. 47Cook the marinated chicken in a pan until caramelized on both sides
  48. 48Cook the marinated chicken in a pan until caramelized on both sides
  49. 49Pour the remaining sauce into the pan with the chicken
  50. 50Pour the remaining sauce into the pan with the chicken
  51. 51Pour the remaining sauce into the pan with the chicken
  52. 52Let the sauce thicken and become sticky
  53. 53Let the sauce thicken and become sticky
  54. 54Let the sauce thicken and become sticky
  55. 55Add gai lan to the pan
  56. 56Add gai lan to the pan
  57. 57Add gai lan to the pan
  58. 58Slice the cooked chicken
  59. 59Slice the cooked chicken
  60. 60Slice the cooked chicken
  61. 61Pour the broth around the rice
  62. 62Pour the broth around the rice
  63. 63Pour the broth around the rice
  64. 64Add the chicken on top and garnish with spring onions and sesame seeds
  65. 65Add the chicken on top and garnish with spring onions and sesame seeds
  66. 66Add the chicken on top and garnish with spring onions and sesame seeds

Ingredients

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

Equipment

bowlpotpan