Sticky Soy Chicken with Garlic Rice in a Spicy Broth

• servings: Serves 1

Ingredients

Broth

300ml chicken stock

1 tbsp gochujang paste

1 white onion, finely sliced

2 garlic gloves, finely sliced

3cm piece of ginger, roughly chopped

1 tbsp soy sauce

Garlic rice

4 garlic cloves, finely sliced

2 tbsp neutral oil

1 tbsp sesame oil

1 cup jasmine rice, washed

1 ½ cups water

1 tbsp sesame seeds

Chicken

1 chicken breast

2 tbsp oyster sauce

1/4 cup soy sauce

1 tbsp honey

Other ingredients

bunch of gai lan

1 spring onion, finely sliced

Sesame seeds for garnish

Directions

First marinate the chicken then set it aside.

Next make the broth by heating the neutral oil and frying off the garlic until it starts to colour, then add in the gochujang & garlic. Stir to coat then add in the chicken broth, ginger & soy sauce. Let simmer with the lid on whilst you make the garlic rice.

In another pot, heat the neutral oil, plus sesame oil & fry of the finely sliced garlic until golden. Remove from the pot then add in the washed rice. Stir before adding in the water & sesame seeds. Cook with the lid on until boiling then turn it down, turn the lid ajar & cook on low. Once the liquid has evaporated, add back in half the fried garlic & stir. Set aside with the lid on whilst you cook your chicken.

Pan fry both sides of the chicken until caramelised then pour in the remaining sauce. Let it thicken & become sticky before adding in your Gai lan.

Pass your broth through a sieve (this part is optional, but I wanted it clean)

Pour the broth around the rice. Add the chicken on top & serve with spring onions & sesame seeds.