Description
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.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
