Brothy Chicken and Rice
Serves 3
15 mins prep
15 mins cook
30 mins total
This cozy brothy chicken and rice comes together in about 30 minutes and is layered with flavor — crispy garlic and shallots, a miso-ginger broth, juicy chicken thighs and tender bok choy. A nourishing, comforting bowl perfect for cold days.
0 servings
For the Chicken Marinade
For the Rice & Broth
For the Chicken & Bok Choy
Marinate the Chicken:
Mix soy sauce, hoisin, sesame oil, grated garlic and grated ginger. Add chicken thighs. Set aside.
Cook the Rice:
Prepare sushi rice or your preferred grain.
Crispy Shallot & Garlic:
Heat oil in a small pot. Fry sliced shallot and garlic until lightly golden. Remove and set aside. Leave the infused oil in the pot.
Build the Broth:
Add scallion whites and minced ginger. Cook 30 seconds. Add chicken stock, miso paste and soy sauce. Simmer on low.
Cook the Chicken:
Lightly dredge marinated chicken in cornstarch. Sear in a hot pan with oil until golden and fully cooked. Let rest, then slice.
Sear the Bok Choy:
In the same pan, sear bok choy until caramelized and tender.
Assemble:
Add rice to bowls. Top with sliced chicken and bok choy. Ladle broth around it. Garnish with crispy shallots, crispy garlic and scallion greens.
