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

30 minPorcje: 2Nutri-Score B€€
od @cookwithcourt_12 importówugotowano 0 razy
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Składniki

2 osoby
  • chicken thighs (boneless, skin on)Mięso4 kawałki
  • gochujang pasteSpiżarnia15 g
  • oyster sauceSpiżarnia15 ml
  • dark soy sauceSpiżarnia5 ml
  • vegetable oil (for frying)Spiżarnia15 ml
  • Shaoxing rice wineSpiżarnia15 ml
  • onion (chopped)Warzywa i owoce0,5 kawałki
  • spring onions (sliced, extra for serving)Warzywa i owoce2 kawałki
  • garlic (cloves, minced)Warzywa i owoce2 kawałki
  • red chilli (sliced, optional)Warzywa i owoce1 kawałek
  • ginger puréeWarzywa i owoce5 g
  • bok choy (halved)Warzywa i owoce1 kawałek
  • chicken brothSpiżarnia500 ml
  • fish sauceSpiżarnia10 ml
  • soy sauceSpiżarnia10 ml
  • jasmine riceProdukty zbożowe150 g
  • coriander (chopped)Warzywa i owoce10 g
  • salt (for the rice water)Przyprawy5 g

na porcję

Wartości odżywcze

708kcal

Węglowodany
68 g
Białko
48 g
Tłuszcz
28 g
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Przybory

  • Patelnia
  • Rondel
  • Miska
  • Chochla

krok po kroku

Przygotowanie

  1. Coat the chicken

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