This Black Garlic Chicken Rice & Broth is a deeply comforting, aromatic dish that layers fragrant saffron rice, rich coconut-black garlic broth, caramelized chicken, tender greens, and a bright yuzu salsa verde. Every component is thoughtfully prepared to create a balanced bowl that feels both nourishing and special.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality flavor while still being achievable at home. The sweetness of black garlic pairs beautifully with savory umami elements like miso, soy sauce, and gochujang, while saffron and coconut cream add warmth and richness. The final bowl is customizable, visually stunning, and perfect for both cozy nights and impressive meals for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Black garlic coconut broth
1 cup chicken broth
1 cup coconut cream
3 cloves black garlic, roughly chopped
1 tablespoon gochujang
1 knob ginger (about 1 tablespoon), sliced
1 spring onion, roughly chopped
1 tablespoon soy sauce
1 pinch salt
Saffron rice
1 teaspoon saffron threads
2 tablespoons hot water
1 tablespoon neutral oil
2 garlic cloves, finely chopped
1 black garlic clove, finely chopped
1 cup jasmine rice, washed and drained
1 cup chicken broth
½ cup water
1 pinch salt
Black garlic chicken
3 black garlic cloves
1 teaspoon miso paste
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sake
1 tablespoon mirin
1 chicken breast (about 200–220 g), sliced in half lengthwise
Yuzu salsa verde
½ bunch fresh coriander (about ½ cup loosely packed leaves)
1 handful fresh chives (about ¼ cup chopped)
2 spring onions, sliced
1 small red chilli, finely chopped (optional, to taste)
Zest of 1 lemon
1 teaspoon yuzu juice
¼ cup olive oil
1 tablespoon rice vinegar
1 pinch salt
Greens and garnish
1 bunch bok choy, halved lengthwise
1 tablespoon toasted sesame seeds
2 tablespoons fried shallots
Directions
Start by dry-roasting the ginger, spring onion, and roughly chopped black garlic in a saucepan over medium heat until lightly charred and aromatic. Add the gochujang and stir until evenly combined. Pour in the chicken broth, coconut cream, and soy sauce, season with a pinch of salt, and bring to a gentle simmer. Cover and let it cook on low heat while preparing the remaining components.
Bloom the saffron by mixing the threads with hot water and set aside.
Heat the neutral oil in a saucepan over medium heat. Sauté the chopped garlic and black garlic for 1 to 2 minutes until fragrant. Add the washed rice and stir well to coat the grains. Pour in the saffron bloom, followed by the chicken broth, water, and salt. Cover and cook on low heat for 15 minutes. Remove from heat, let rest for 5 minutes, then fluff with a fork.
Mash the black garlic cloves into a smooth paste. Mix with miso paste, honey, soy sauce, rice wine vinegar, sake, and mirin. Toss the chicken pieces in this mixture until fully coated.
Heat a lightly oiled pan over medium-high heat. Fry the chicken on both sides until nicely charred and cooked through. Pour in any remaining sauce and let it bubble and thicken until caramelized. Remove the chicken and, in the same pan, cook the bok choy with a splash of water until just tender.
To make the salsa verde, blitz or finely chop and mix all the salsa ingredients until well combined.
To assemble, spoon the saffron rice into bowls. Ladle the black garlic coconut broth around the rice, place the caramelized chicken on top, add the bok choy on the side, and generously spoon over the yuzu salsa verde. Finish with toasted sesame seeds and fried shallots.
You can substitute chicken breast with chicken thighs for a juicier texture. For a milder version, reduce the gochujang and omit the chilli from the salsa verde. Spinach or baby gai lan can be used instead of bok choy, and lime juice may replace yuzu if needed.
Storage/Reheating
Store the rice, broth, chicken, and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken gently on the stovetop or in the microwave with a splash of broth. The salsa verde is best used fresh but can be kept chilled for up to 24 hours.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the rice, broth, and chicken ahead and assemble just before serving for best texture.
What does black garlic taste like?
Black garlic is sweet, mild, and deeply savory, with notes similar to balsamic and tamarind.
Is this dish very spicy?
The heat level is moderate and can easily be adjusted by reducing gochujang and chilli.
Can I use regular garlic instead of black garlic?
Regular garlic can be used, but the dish will lose its signature sweetness and depth.
What type of rice works best?
Jasmine rice is ideal for its fragrance, but basmati rice also works well.
Can I make this dairy-free?
Yes, the recipe is naturally dairy-free as written.
How do I know when the chicken is cooked?
The chicken should be golden, caramelized, and cooked through with clear juices.
Can I freeze leftovers?
The broth and chicken freeze well for up to one month; rice is best made fresh.
What can I use instead of saffron?
Turmeric can add color, but the flavor will be different and less floral.
Is this recipe suitable for meal prep?
Yes, it works well for meal prep when stored in separate components.
Conclusion
Black Garlic Chicken Rice & Broth is a beautifully layered dish that rewards the extra steps with deep flavor and comfort in every spoonful. Whether you’re cooking to impress or simply treating yourself, this recipe brings warmth, balance, and a touch of elegance to the table.
A comforting and aromatic dish combining saffron rice, black garlic coconut broth, caramelized chicken, tender greens, and a vibrant yuzu salsa verde. Perfectly balanced and deeply flavorful, ideal for cozy meals or entertaining.
Ingredients
1 cup chicken broth
1 cup coconut cream
3 cloves black garlic, roughly chopped
1 tablespoon gochujang
1 knob ginger (about 1 tablespoon), sliced
1 spring onion, roughly chopped
1 tablespoon soy sauce
1 pinch salt
1 teaspoon saffron threads
2 tablespoons hot water
1 tablespoon neutral oil
2 garlic cloves, finely chopped
1 black garlic clove, finely chopped
1 cup jasmine rice, washed and drained
½ cup water
3 black garlic cloves
1 teaspoon miso paste
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sake
1 tablespoon mirin
1 chicken breast (about 200–220 g), sliced in half lengthwise
½ bunch fresh coriander (about ½ cup loosely packed leaves)
1 handful fresh chives (about ¼ cup chopped)
2 spring onions, sliced
1 small red chilli, finely chopped (optional)
Zest of 1 lemon
1 teaspoon yuzu juice
¼ cup olive oil
1 tablespoon rice vinegar
1 bunch bok choy, halved lengthwise
1 tablespoon toasted sesame seeds
2 tablespoons fried shallots
Instructions
Dry-roast the ginger, spring onion, and black garlic in a saucepan over medium heat until lightly charred and aromatic.
Add gochujang and stir until combined. Pour in chicken broth, coconut cream, soy sauce, and salt. Simmer covered on low heat.
Bloom saffron in hot water and set aside.
Heat neutral oil in a saucepan over medium heat. Sauté garlic and black garlic until fragrant. Add rice, stir to coat, then add saffron water, broth, and salt. Cover and cook for 15 minutes. Let rest and fluff with fork.
Mash black garlic into paste. Mix with miso, honey, soy sauce, vinegar, sake, and mirin. Coat chicken in this marinade.
Heat oiled pan over medium-high heat. Cook chicken until caramelized and cooked through. Add remaining marinade to pan and reduce to glaze. Remove chicken.
In same pan, add a splash of water and cook bok choy until tender.
Blend or finely chop coriander, chives, spring onion, chilli, lemon zest, yuzu juice, olive oil, vinegar, and salt for salsa verde.
To serve, place saffron rice in bowls. Ladle in broth, top with chicken, bok choy, salsa verde, sesame seeds, and fried shallots.
Notes
Use chicken thighs for juicier meat.
Adjust spice level by reducing gochujang and omitting chilli.
Spinach or gai lan can replace bok choy.
Yuzu can be substituted with lime juice.
Store components separately for up to 3 days.
Salsa verde is best fresh but keeps up to 24 hours.
