Miso Ginger Chicken Rice and Broth
Miso Ginger Chicken Rice and Broth
Ingredients
For the Broth
- 1 onion, medium, sliced
- 2 inches ginger, sliced into a few pieces
- 4 cloves garlic, smashed
- 3 stalks spring onions, white parts chopped
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons miso paste
For the Rice
- 2 cloves garlic, minced
- 1 tablespoon neutral oil
- 1 cup washed rice
- 1 pinch salt
- 1 1/2 cups water
For the Chicken
- 1 tablespoon gochujang
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated or minced
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil, for marinade
- 2 chicken breasts
- 2 tablespoons neutral oil, for frying
For the Greens
- 2 bok choy, small, or similar greens, halved lengthwise
- 1 tablespoon gochujang paste
For Garnish
- 1/4 raw onion, small, thinly sliced
- 2 stalks spring onions, green parts, chopped
- 2 tablespoons crispy chili oil, as needed
Instructions
- 1
Begin by preparing the broth. In a medium pot, dry fry the sliced onion, ginger pieces, garlic cloves, and chopped white parts of the spring onions over medium-high heat until they are charred and fragrant, about 5-7 minutes.
⏱️ 7 min
- 2
Add the chicken broth, soy sauce, and 1 tablespoon of sesame oil to the pot with the charred aromatics. Bring to a simmer, then reduce heat to low and let it gently simmer while you prepare the other components, allowing the flavors to deepen.
⏱️ 10 min
- 3
For the rice, in a separate small pot, heat 1 tablespoon of neutral oil over medium heat. Add the minced garlic and fry for 1 minute until fragrant.
⏱️ 2 min
- 4
Add the washed rice to the pot with the garlic and oil. Stir for 1 minute to coat the rice grains.
⏱️ 1 min
- 5
Pour in the water and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until all water is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min
- 6
While the rice cooks, prepare the chicken marinade. In a metal bowl, combine the gochujang, minced garlic, grated ginger, 1 tablespoon of soy sauce, and 1 tablespoon of neutral oil. Mix thoroughly.
⏱️ 5 min
- 7
Add the chicken breasts to the marinade and toss with tongs to ensure they are fully coated.
⏱️ 2 min
- 8
In a large pan, heat 2 tablespoons of neutral oil over medium-high heat. Fry the marinated chicken breasts for 5-7 minutes per side, or until golden brown, charred, and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the pan and let it rest on a cutting board.
⏱️ 15 min
- 9
In the same pan used for the chicken (do not clean it, to utilize residual flavors), add the bok choy. Add a spoonful of gochujang paste on top of the greens. Cover the pan with a lid and cook for 3-5 minutes, or until the greens are tender-crisp.
⏱️ 5 min
- 10
To finish the broth, place the miso paste into a fine-mesh sieve and use chopsticks or a spoon to press it through into the simmering broth. Stir until fully incorporated. Taste and adjust seasoning if needed.
⏱️ 3 min
- 11
Slice the rested chicken breasts into desired pieces.
⏱️ 2 min
- 12
To assemble, place a generous portion of the cooked garlic rice into a serving bowl. Arrange the sliced chicken and cooked bok choy next to the rice. Ladle a generous amount of the hot miso ginger broth over the chicken and rice.
⏱️ 3 min
- 13
Garnish with thinly sliced raw onion, chopped green parts of spring onions, and a drizzle of crispy chili oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Ginger Chicken Rice and Broth
For the Broth
- 1 onion, medium, sliced
- 2 inches ginger, sliced into a few pieces
- 4 cloves garlic, smashed
- 3 stalks spring onions, white parts chopped
- 3 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons miso paste
For the Rice
- 2 cloves garlic, minced
- 1 tablespoon neutral oil
- 1 cup washed rice
- 1 pinch salt
- 1 1/2 cups water
For the Chicken
- 1 tablespoon gochujang
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated or minced
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil, for marinade
- 2 chicken breasts
- 2 tablespoons neutral oil, for frying
For the Greens
- 2 bok choy, small, or similar greens, halved lengthwise
- 1 tablespoon gochujang paste
For Garnish
- 1/4 raw onion, small, thinly sliced
- 2 stalks spring onions, green parts, chopped
- 2 tablespoons crispy chili oil, as needed
Instructions
- 1
Begin by preparing the broth. In a medium pot, dry fry the sliced onion, ginger pieces, garlic cloves, and chopped white parts of the spring onions over medium-high heat until they are charred and fragrant, about 5-7 minutes.
⏱️ 7 min - 2
Add the chicken broth, soy sauce, and 1 tablespoon of sesame oil to the pot with the charred aromatics. Bring to a simmer, then reduce heat to low and let it gently simmer while you prepare the other components, allowing the flavors to deepen.
⏱️ 10 min - 3
For the rice, in a separate small pot, heat 1 tablespoon of neutral oil over medium heat. Add the minced garlic and fry for 1 minute until fragrant.
⏱️ 2 min - 4
Add the washed rice to the pot with the garlic and oil. Stir for 1 minute to coat the rice grains.
⏱️ 1 min - 5
Pour in the water and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until all water is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 20 min - 6
While the rice cooks, prepare the chicken marinade. In a metal bowl, combine the gochujang, minced garlic, grated ginger, 1 tablespoon of soy sauce, and 1 tablespoon of neutral oil. Mix thoroughly.
⏱️ 5 min - 7
Add the chicken breasts to the marinade and toss with tongs to ensure they are fully coated.
⏱️ 2 min - 8
In a large pan, heat 2 tablespoons of neutral oil over medium-high heat. Fry the marinated chicken breasts for 5-7 minutes per side, or until golden brown, charred, and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the pan and let it rest on a cutting board.
⏱️ 15 min - 9
In the same pan used for the chicken (do not clean it, to utilize residual flavors), add the bok choy. Add a spoonful of gochujang paste on top of the greens. Cover the pan with a lid and cook for 3-5 minutes, or until the greens are tender-crisp.
⏱️ 5 min - 10
To finish the broth, place the miso paste into a fine-mesh sieve and use chopsticks or a spoon to press it through into the simmering broth. Stir until fully incorporated. Taste and adjust seasoning if needed.
⏱️ 3 min - 11
Slice the rested chicken breasts into desired pieces.
⏱️ 2 min - 12
To assemble, place a generous portion of the cooked garlic rice into a serving bowl. Arrange the sliced chicken and cooked bok choy next to the rice. Ladle a generous amount of the hot miso ginger broth over the chicken and rice.
⏱️ 3 min - 13
Garnish with thinly sliced raw onion, chopped green parts of spring onions, and a drizzle of crispy chili oil.
⏱️ 1 min