Korean Chicken Brothy Rice

Ingredients

• 3 boneless chicken thighs (About 150 g each; trim excess fat if desired)
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp mirin
• 1 tbsp rice wine vinegar
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 0.5 shallot (Diced; reserve the other half for the herb salad)
• 350 ml bone broth (Use anywhere from 300–400 ml)
• 2 makrut lime leaves (Also called kaffir lime leaves; torn)
• 1 inch fresh ginger (Cut into thin sticks)
• 0.33 cup fresh coriander (Use an equal share of the herb mixture; roughly estimated)
• 0.33 cup Thai basil (Use an equal share of the herb mixture; roughly estimated)
• 0.33 cup fresh mint (Use an equal share of the herb mixture; roughly estimated)
• 2 tbsp fresh chives (Roughly estimated)
• 1 tbsp olive oil (Add enough to bring the herb salad together)
• 1.5 cup jasmine rice (Cooked white jasmine rice, for serving; amount estimated)
• 2 spring onion greens (Sliced, for garnish; amount estimated)
• 1 tsp sesame seeds (For garnish; amount estimated)

Steps

1. 1

   Prepare the chicken marinade by combining the gochujang, soy sauce, dark soy sauce, mirin, rice wine vinegar, brown sugar, sesame oil, and diced half-shallot in a bowl.

2. 2

   Add the chicken thighs and turn them thoroughly in the marinade so every surface is coated. Let them stand while you prepare the broth and herb salad, or marinate longer if convenient.

3. 3

   Pour the bone broth into a small saucepan and bring it to a light simmer over medium heat. Do not boil vigorously.

4. 4

   Add the torn lime leaves and thin sticks of ginger to the simmering broth. Keep it gently hot so the ginger and citrus infuse while the chicken cooks.

5. 5

   Heat a frying pan over medium-high heat. Add the marinated chicken thighs and cook until browned and caramelized on the outside and cooked through, turning as needed. The thickest part should reach 165°F/74°C.

6. 6

   While the chicken cooks, combine equal amounts of coriander, Thai basil, mint, the reserved half-shallot, and chives in a bowl. Add olive oil and toss until the herbs are lightly coated and hold together as a fresh salad.

7. 7

   Divide the cooked jasmine rice among serving bowls. Pour the hot ginger-lime bone broth around and over the rice.

8. 8

   Top the bowls with the caramelized chicken and serve with the punchy herb salad. Garnish with sliced spring onion greens and sesame seeds.

Notes

The source specifies 300–400 ml bone broth and does not give an exact quantity for the jasmine rice, herb salad, olive oil, or garnishes; those amounts are practical estimates. Serve the broth immediately while hot. The lime leaves are for infusion and may be removed before serving.

Nutrition per serving

• main
• high-protein
• Korean-inspired
• brothy rice
• quick
• 30-minute meal
• pan-fried
• fresh herbs