This shouldn’t be this easy!
Shout out to Marion of Marion’s Kitchen for the recipe idea!
Gochujang Chicken and Rice
A one pot recipe you will love, its such a great way to have a wholesome dinner, and it wont take forever to prepare.
- 4 Skin on boneless chicken Thighs
- 4 Dried Shiitake Mushrooms
- 3 Eggs
- ¼ tsp White Pepper
- 1 Tin Kimchi
- 180 ml Chicken Stock
- 2 Cups Jasmine Rice
- 2 Spring Onions
- 2 tbsp Gochujang Paste
- 2 tbsp Soy Sauce
- 1 tbsp Mirin
- 3 Cloves of Garlic Finely chopped
- 1 tbsp Ginger Finely grated
- 2 tsp Sweet Dark Soy Sauce
- Soak the dried mushrooms in ½ cup of hot water for 15 minutes to soften. Remove the mushrooms and squeeze them gently to remove any excess water (keep the liquid). Next, trim and discard the stems (they tend to be tough and woody), then cut the mushrooms in half. Set aside for later.
- Place the gochujang, soy sauce, mirin, garlic, ginger, and sweet dark soy sauce in a large mixing bowl. Give everything a thorough mix to combine, and then add the chicken pieces. Give them an even coat of marinade, then set them aside to let the flavors infuse.
- To make the omelette, crack the eggs into a medium-sized bowl and whisk. Add white pepper. Place a shallow, heavy-based pan over high heat (we’ll add rice later, so ensure it’s deep enough!). When hot, add 1 tablespoon of oil. Pour in the egg and cook for 1–2 minutes or until golden at the bottom and just set. Use your spatula to cut the omelette in half and flip each half over. Cook for a further minute, then transfer the pieces to a chopping board. Roll the omelettes into a cylinder and thinly slice to form egg noodles. Set aside for later.
- Squeeze the juice from the kimchi into a measuring jug. Top up with the reserved mushroom soaking liquid. And then top up with chicken stock until your combined liquid amount is 2½ cups in total. Set aside for later.
- Wipe out the pan you cooked the omelettes in with kitchen paper and place it back over medium-high heat. Add vegetable oil and cook the marinated chicken pieces, skin-side down, for 2–3 minutes or until the skin starts to colour and char at the edges.We want a nice bit of colour here but not burnt.
- Flip the chicken over so that the skin side is up. Then add the kimchi and mushrooms around the chicken pieces. Pour the rice over everything, then mix through the ingredients. Add the chicken stock mixture, making sure all the rice grains are in the liquid. Bring to a simmer and then turn the heat to low, cover and cook gently for 30 minutes or until the liquid has been absorbed and the rice is tender.
- Once the rice is cooked through, use a fork to fluff up the rice a little. Sprinkle with the egg ‘noodles’ and spring onion, then serve.