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

30 minServes 2Nutri-Score B€€
from @cookwithcourt_11 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken thighs (boneless, skin on)Meat4 pieces
  • gochujang pastePantry15 g
  • oyster saucePantry15 ml
  • dark soy saucePantry5 ml
  • vegetable oil (for frying)Pantry15 ml
  • Shaoxing rice winePantry15 ml
  • onion (chopped)Produce0.5 pieces
  • spring onions (sliced, extra for serving)Produce2 pieces
  • garlic (cloves, minced)Produce2 pieces
  • red chilli (sliced, optional)Produce1 piece
  • ginger puréeProduce5 g
  • bok choy (halved)Produce1 piece
  • chicken brothPantry500 ml
  • fish saucePantry10 ml
  • soy saucePantry10 ml
  • jasmine riceGrains150 g
  • coriander (chopped)Produce10 g
  • salt (for the rice water)Spices5 g

per serving

Nutrition

708kcal

Carbs
68 g
Proteins
48 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Ladle

step by step

Method

  1. Coat the chicken

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