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

30 minPour 2Nutri-Score B€€
par @cookwithcourt_12 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • chicken thighs (boneless, skin on)Viandes4 morceaux
  • gochujang pasteÉpicerie15 g
  • oyster sauceÉpicerie15 ml
  • dark soy sauceÉpicerie5 ml
  • vegetable oil (for frying)Épicerie15 ml
  • Shaoxing rice wineÉpicerie15 ml
  • onion (chopped)Fruits et légumes0,5 morceaux
  • spring onions (sliced, extra for serving)Fruits et légumes2 morceaux
  • garlic (cloves, minced)Fruits et légumes2 morceaux
  • red chilli (sliced, optional)Fruits et légumes1 morceau
  • ginger puréeFruits et légumes5 g
  • bok choy (halved)Fruits et légumes1 morceau
  • chicken brothÉpicerie500 ml
  • fish sauceÉpicerie10 ml
  • soy sauceÉpicerie10 ml
  • jasmine riceCéréales150 g
  • coriander (chopped)Fruits et légumes10 g
  • salt (for the rice water)Épices5 g

par portion

Nutrition

708kcal

Glucides
68 g
Protéines
48 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier
  • Louche

pas à pas

Préparation

  1. Coat the chicken

    • Mix the gochujang, dark soy sauce and oyster sauce in a bowl.
    • Coat the chicken thighs evenly in the marinade.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
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