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Sticky Gochujang Chicken & Brothy Rice
Hoofdgerecht

Sticky Gochujang Chicken & Brothy Rice

30 minVoor 2Nutri-Score B€€
van @cookwithcourt_12 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • chicken thighs (boneless, skin on)Vlees4 stukken
  • gochujang pasteVoorraadkast15 g
  • oyster sauceVoorraadkast15 ml
  • dark soy sauceVoorraadkast5 ml
  • vegetable oil (for frying)Voorraadkast15 ml
  • Shaoxing rice wineVoorraadkast15 ml
  • onion (chopped)Groente en fruit0,5 stukken
  • spring onions (sliced, extra for serving)Groente en fruit2 stukken
  • garlic (cloves, minced)Groente en fruit2 stukken
  • red chilli (sliced, optional)Groente en fruit1 stuk
  • ginger puréeGroente en fruit5 g
  • bok choy (halved)Groente en fruit1 stuk
  • chicken brothVoorraadkast500 ml
  • fish sauceVoorraadkast10 ml
  • soy sauceVoorraadkast10 ml
  • jasmine riceGranen150 g
  • coriander (chopped)Groente en fruit10 g
  • salt (for the rice water)Kruiden en specerijen5 g

per portie

Voedingswaarden

708kcal

Koolhydraten
68 g
Eiwitten
48 g
Vetten
28 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom
  • Soeplepel

stap voor stap

Bereiding

  1. Coat the chicken

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