STICKY GOCHUJANG CHICKEN & BROTHY RICE

20 mins
Serves 1
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Directions

  1. 1Coat the chicken in Gochujang, dark soy, and oyster sauce.
  2. 2Coat the chicken in Gochujang, dark soy, and oyster sauce.
  3. 3Coat the chicken in Gochujang, dark soy, and oyster sauce.
  4. 4Add the chicken to a lightly oiled pan and cook for 5-6 minutes on each side.
  5. 5Add the chicken to a lightly oiled pan and cook for 5-6 minutes on each side.
  6. 6Add the chicken to a lightly oiled pan and cook for 5-6 minutes on each side.
  7. 7Remove the chicken from the pan.
  8. 8Remove the chicken from the pan.
  9. 9Remove the chicken from the pan.
  10. 10Add the rice to a pan of salted water and cook as per instructions (usually 15 minutes).
  11. 11Add the rice to a pan of salted water and cook as per instructions (usually 15 minutes).
  12. 12Add the rice to a pan of salted water and cook as per instructions (usually 15 minutes).
  13. 13In the same pan used for the chicken, deglaze with a splash of Shaoxing rice wine.
  14. 14In the same pan used for the chicken, deglaze with a splash of Shaoxing rice wine.
  15. 15In the same pan used for the chicken, deglaze with a splash of Shaoxing rice wine.
  16. 16Add onion, spring onion, garlic, chilli, and ginger to the pan and cook for a few minutes.
  17. 17Add onion, spring onion, garlic, chilli, and ginger to the pan and cook for a few minutes.
  18. 18Add onion, spring onion, garlic, chilli, and ginger to the pan and cook for a few minutes.
  19. 19Add chicken stock, soy sauce, and fish sauce to the pan and cook to season the flavor.
  20. 20Add chicken stock, soy sauce, and fish sauce to the pan and cook to season the flavor.
  21. 21Add chicken stock, soy sauce, and fish sauce to the pan and cook to season the flavor.
  22. 22Add the bok choy for the last few minutes.
  23. 23Add the bok choy for the last few minutes.
  24. 24Add the bok choy for the last few minutes.
  25. 25Once the rice is done, add it to a bowl.
  26. 26Once the rice is done, add it to a bowl.
  27. 27Once the rice is done, add it to a bowl.
  28. 28Ladle over the broth.
  29. 29Ladle over the broth.
  30. 30Ladle over the broth.
  31. 31Top with the chicken, bok choy, coriander, and sliced spring onions.
  32. 32Top with the chicken, bok choy, coriander, and sliced spring onions.
  33. 33Top with the chicken, bok choy, coriander, and sliced spring onions.

Ingredients

  • 3 pieces chicken thighs
  • 3 pieces chicken thighs
  • 3 pieces chicken thighs
  • 1 tablespoon Gochujang paste
  • 1 tablespoon Gochujang paste
  • 1 tablespoon Gochujang paste
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon Shaoxing rice wine
  • corriander
  • corriander
  • corriander
  • 0.5 pieces onion
  • 0.5 pieces onion
  • 0.5 pieces onion
  • 2 pieces spring onions
  • 2 pieces spring onions
  • 2 pieces spring onions
  • 1 piece bok choy
  • 1 piece bok choy
  • 1 piece bok choy
  • 1 teaspoon ginger puree
  • 1 teaspoon ginger puree
  • 1 teaspoon ginger puree
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 piece chilli
  • 1 piece chilli
  • 1 piece chilli
  • 500 ml chicken broth
  • 500 ml chicken broth
  • 500 ml chicken broth
  • 2 teaspoons fish sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons soy sauce
  • 150 g jasmine rice
  • 150 g jasmine rice
  • 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.