Sticky Gochujang Chicken & Brothy Rice

• temps total: 23 minutes

Ingrédients

For the chicken

3-4 chicken thighs

1tbsp Gochujang paste

1tbsp Oyster sauce

1tsp dark soy sauce

For the broth:

1tbsp Shaoxing rice wine

Chopped corriander

1/2 onion

2 spring onions

1 bok Choi

1tsp ginger puree

2 cloves garlic

1 chilli (optional)

500ml chicken broth

2tsp fish sauce

2tsp soy sauce

150g jasmine rice

Recipe:

Instructions

Start by coating your chicken in the Gochujang, dark soy and oyster sauce. Then add to a lightly oiled pan and cook for 5-6 mins on each side then remove from the pan.

Add your rice to a pan of salted water and cook as per instructions (usually 15 mins)

In the same pan you cooked the chicken, deglaze with a splash of shaoxing rice wine, then add onion, spring onion, garlic, chilli and ginger. Cook for a few minutes. Add your chicken stock, soy sauce and fish sauce and cook to season the flavour. Add the bok Choi for the last few minutes. Taste and adjust seasoning if required. If it needs more salt, add more soy sauce and fish sauce, but be careful not to over do it!

Once the rice is done, add to a bowl and ladle over the broth. Top with the chicken, Pak Choi, corriander and sliced spring onions. Enjoy!♥️