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Sticky Gochujang Chicken & Brothy Rice
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Sticky Gochujang Chicken & Brothy Rice

30 Min.Für 2Nutri-Score B€€
von @cookwithcourt_12 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • chicken thighs (boneless, skin on)Fleisch4 Stücke
  • gochujang pasteVorräte15 g
  • oyster sauceVorräte15 ml
  • dark soy sauceVorräte5 ml
  • vegetable oil (for frying)Vorräte15 ml
  • Shaoxing rice wineVorräte15 ml
  • onion (chopped)Obst & Gemüse0,5 Stücke
  • spring onions (sliced, extra for serving)Obst & Gemüse2 Stücke
  • garlic (cloves, minced)Obst & Gemüse2 Stücke
  • red chilli (sliced, optional)Obst & Gemüse1 Stück
  • ginger puréeObst & Gemüse5 g
  • bok choy (halved)Obst & Gemüse1 Stück
  • chicken brothVorräte500 ml
  • fish sauceVorräte10 ml
  • soy sauceVorräte10 ml
  • jasmine riceGetreide150 g
  • coriander (chopped)Obst & Gemüse10 g
  • salt (for the rice water)Gewürze5 g

pro Portion

Nährwerte

708kcal

Kohlenhydrate
68 g
Eiweiß
48 g
Fett
28 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Stielkasserolle
  • Rührschüssel
  • Schöpfkelle

Schritt für Schritt

Zubereitung

  1. Coat the chicken

    • Mix the gochujang, dark soy sauce and oyster sauce in a bowl.
    • Coat the chicken thighs evenly in the marinade.
    Schritt 1

  2. Cook the chicken

    • Heat a lightly oiled frying pan over medium heat.
    • Add the chicken and cook for 5–6 minutes on each side until sticky and cooked through.
    • Remove the chicken from the pan and set aside, keeping the pan and its juices.
    Schritt 2

  3. Cook the rice

    • Add the jasmine rice to a saucepan of salted water.
    • Cook as per the packet instructions until tender, then drain.
    Schritt 3

  4. Build the broth

    • Deglaze the chicken pan with the Shaoxing rice wine.
    • Add the onion, spring onions, garlic, chilli and ginger purée and cook for a few minutes until softened.
    • Pour in the chicken broth, soy sauce and fish sauce and simmer to develop the flavour.
    Schritt 4

  5. Add the bok choy and season

    • Add the bok choy to the broth for the last few minutes of cooking.
    • Taste and adjust the seasoning, adding a little more soy sauce and fish sauce if needed without overdoing it.
    Schritt 5

  6. Serve

    • Spoon the rice into bowls and ladle the broth over it.
    • Top with the chicken, bok choy, coriander and sliced spring onions.
    Schritt 6
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