Directions
- 1Coat the chicken in Gochujang, dark soy, and oyster sauce.
- 2Add the chicken to a lightly oiled pan and cook for 5-6 minutes on each side.
- 3Remove the chicken from the pan.
- 4Add the rice to a pan of salted water and cook as per instructions (usually 15 minutes).
- 5In the same pan used for the chicken, deglaze with a splash of Shaoxing rice wine.
- 6Add onion, spring onion, garlic, chilli, and ginger to the pan and cook for a few minutes.
- 7Add chicken stock, soy sauce, and fish sauce to the pan and cook to season the flavor.
- 8Add the bok choy for the last few minutes.
- 9Once the rice is done, add it to a bowl.
- 10Ladle over the broth.
- 11Top with the chicken, bok choy, coriander, and sliced spring onions.
Ingredients
- 3 pieces chicken thighs
- 1 tablespoon Gochujang paste
- 1 tablespoon Oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing rice wine
- corriander
- 0.5 pieces onion
- 2 pieces spring onions
- 1 piece bok choy
- 1 teaspoon ginger puree
- 2 cloves garlic
- 1 piece chilli
- 500 ml chicken broth
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 150 g jasmine rice
Equipment
panbowltongsladlespoon
Tips
- If the broth needs more salt, add more soy sauce and fish sauce, but be careful not to overdo it.
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