Gochujang Chicken Rice

Ingredients

• 500 g chicken thighs, cut into bite-size pieces
• 600 ml chicken stock
• 250 g basmati rice, rinsed
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 4 spring onions, sliced
• 1 tbsp soy sauce
• 1 tbsp runny honey
• 1 tbsp sunflower oil
• 2 tbsp gochujang
• 2 pak choi, quartered
• 1 tbsp sesame seeds
• Fine salt and black pepper

Method

1. Heat the sunflower oil in a wide lidded pan over medium-high heat.
2. Add the chicken and cook for 5 to 6 minutes until lightly golden and picking up colour at the edges. Check the thickest part reaches 75°C for 30 seconds.
3. Add the onion and cook for 4 minutes until softened and translucent, then stir in the garlic, gochujang, soy sauce and honey and cook for 1 minute until glossy and fragrant.
4. Add the rice and stir well so every grain is coated in the spicy red sauce.
5. Pour in the stock, season with salt and pepper, and bring everything to a gentle simmer.
6. Cover and cook on a low heat for 15 minutes, until the rice is almost tender and most of the liquid has been absorbed.
7. Nestle the pak choi quarters into the rice, cover again and cook for 3 to 4 minutes until just tender but still bright green.
8. Leave to stand, lid on, for 5 minutes to finish steaming.