Stranger Foods

Korean chicken & rice

Serves 4-6 | Prep 20 mins | Cook 30 mins

I think we all need a few one-tray wonders in our back pocket for those tough days when cooking is the last thing you can muster up the energy for, but you know that a decent meal is the one thing your mind and body needs. I love using East Asian flavours to elevate simple cheap ingredients like chicken and rice. From heat to sweetness and acid to umami, they bring in all the flavour profiles to make simple food utterly scrumptious.

Source: Elevate

Ingredients

Metric

Imperial

x0.5

80 ml light soy sauce
3 tbsp gochujang
2 tbsp rice wine vinegar
2 tbsp honey
1 kg chicken thighs, skin-on, bone-in
2 tsp sesame oil
4 spring onions, thinly sliced
3 cloves garlic, minced
400 g basmati rice, washed and drained
200 g Tenderstem broccoli, stems chopped into small pieces, florets reserved separately
2 red peppers, deseeded and diced
sea salt

To finish

1 tbsp sesame seeds
Sriracha, for drizzling (optional)
Kewpie mayonnaise, for drizzling (optional)

Instructions

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Combine the soy sauce, gochujang, rice wine vinegar and honey in a large bowl and mix well, then stir in the chicken thighs to coat them in the marinade. Cover and leave to marinate in the refrigerator for at least a couple of hours or overnight if possible.
Add the sesame oil to a Dutch oven or large casserole dish over a medium-high heat, then add 3 of the spring onions and the garlic. Season with a sprinkle of salt. Once they start to colour and become fragrant, about , add the marinated chicken thighs, skin side down.
Turn the thighs after about , not letting the skin burn, and let them cook for a few minutes on the other side before transferring them back to the marinade in the bowl.
At the rice, chopped broccoli stems and red peppers to the pan, mix everything together well and then add 800 ml of water.
Place the chicken thighs on top and brush or pour the remaining marinade over each thigh.
Cover and bring to the boil over a high heat, then turn down to low and cook for until the rice is just cooked.
Uncover, sprinkle with the broccoli florets and cover and cook on low for a final .
Sprinkle over the remaining spring onion, the sesame seeds and a drizzle of Sriracha and kewpie mayo if you like, then serve!

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