Pairs well with Soy Garlic Chicken Pot Rice
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Soy Garlic Chicken Pot Rice
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A juicy, savory Korean-style one-pot chicken and rice dish infused with aromatic garlic, green onions, and a flavorful soy-based marinade. Perfect for the whole family, including kids who prefer non-spicy food.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- short grain rice - 2 cups (washed 3 times and soaked in cold water for at least 30 minutes)
- water - 2 cups (for cooking rice; use 1:1 ratio with rice)
- chicken bouillon powder - 1/2 tablespoon (optional, for flavoring water)
- boneless skin-on chicken thighs - 1 pound (marinated)
- soy sauce - 2 1/2 tablespoons (for marinade)
- oyster sauce - 1 tablespoon (for marinade)
- honey - 1/2 tablespoon (for marinade)
- mirin - 1 tablespoon (for marinade)
- garlic powder - 1 tablespoon (for marinade)
- neutral oil - 1/2 tablespoon (for marinade)
- toasted sesame oil - 1/2 tablespoon (for marinade)
- black pepper - to taste (for marinade)
- garlic cloves - 6 cloves (smashed and finely chopped)
- onion - 1/2 medium (diced)
- green onions - 5 stalks (whites for cooking, greens for garnish)
- oil - 2 tablespoons (for cooking)
- butter - 1 pat (optional, added at the end)
- shishito peppers - a few (optional, added at the end for fragrance)
Instructions
- Prepare Rice: Wash 2 cups of short grain rice three times and soak in cold water for at least 30 minutes.
- Prepare Seasoned Water: Mix 2 cups of water with 1/2 tablespoon chicken bouillon powder (or chicken stock and salt) for flavor.
- Marinate Chicken: In a bowl, combine 1 pound boneless skin-on chicken thighs with 2 1/2 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tbsp honey, 1 tbsp mirin, 1 tbsp garlic powder, 1/2 tbsp neutral oil, 1/2 tbsp toasted sesame oil, and black pepper. Massage well and set aside.
- Prepare Vegetables: Smash and finely chop 6 garlic cloves. Dice half an onion. Thinly slice 5 green onions, separating whites and greens.
- Sear Chicken: Heat 2 tablespoons oil in a large pot over medium-high heat. Place marinated chicken skin-side down and sear for about 2 minutes until light golden brown. Flip and cook the other side for about 3 minutes. Remove chicken and set aside.
- Sauté Aromatics: In the same pot over medium heat, add garlic, onion, and white parts of green onions. Sauté for about 2 minutes. Add more oil or butter if needed.
- Cook Rice with Aromatics: Add drained rice to the pot and stir for about 1 minute until well coated with aromatic oil.
- Add Seasoned Water and Simmer: Pour in the seasoned water, scraping up any browned bits from the pot. Bring to a boil, then reduce heat to low. Add chicken back in, cover with lid, and simmer for 15 minutes.
- Steam Rice: Remove pot from heat and let it steam, covered, for another 10 minutes.
- Final Touches: Remove chicken, add a pat of butter and green onion greens to the rice, and mix. Optionally, add chicken back with a few shishito peppers and steam for 5 more minutes for extra fragrance.
