Sticky Gochujang Chicken and Brothy Rice
A flavorful and comforting midweek meal that combines savory glazed chicken with a deeply aromatic, quick-simmered ginger broth.
Ingredients
- 3-4 chicken thighs
- 1 tbsp Gochujang paste
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1/2 onion
- 2 spring onions
- 1 Pak Choi
- 1 tsp ginger puree
- 2 garlic · cloves
- 1 chilli · optional
- 500 ml chicken broth
- 2 tsp fish sauce
- 2 tsp soy sauce
- 150 g jasmine rice
Preparation
- 1
In a mixing bowl, coat the chicken thighs with gochujang paste, oyster sauce, and dark soy sauce. Heat a pan and cook the chicken until golden brown and cooked through, then remove and slice.
- 2
In the same pan, add the onion slices, chopped spring onions, ginger puree, minced garlic, and sliced chilli. Sauté briefly.
- 3
Pour in the chicken broth, then stir in the fish sauce and additional soy sauce. Cover and simmer to infuse the flavors.
- 4
Add the Pak Choi to the broth and cook until tender.
- 5
Assemble the dish by placing a portion of cooked jasmine rice into a serving bowl, ladle over the hot broth, top with the sliced chicken, and garnish with fresh herbs and seasoning if desired.
