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.
Marinate the Chicken:
1 Mix soy sauce, hoisin, sesame oil, grated garlic and grated ginger. Add chicken thighs. Set aside.
Cook the Rice:
3 Prepare sushi rice or your preferred grain.
Crispy Shallot & Garlic:
5 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:
7 Add scallion whites and minced ginger. Cook 30 seconds. Add chicken stock, miso paste and soy sauce. Simmer on low.
Cook the Chicken:
9 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:
11 In the same pan, sear bok choy until caramelized and tender.
Assemble:
13 Add rice to bowls. Top with sliced chicken and bok choy. Ladle broth around it. Garnish with crispy shallots, crispy garlic and scallion greens.
