Sambal and Gochujang Chicken Brothy Rice Bowl

SAMBAL AND GOCHUJANG CHICKEN BROTHY RICE BOWL

You're feeling down, need a pick-me-up, or just want a delicious one pan meal. This is for you.

30 minutes Mins Serves - 2 LEVEL - Easy

cooking steps

Method

Make your chicken glaze by mixing 1 tbsp of Mei Mei Sweet Soy, 1 tbsp of Mei Mei Hot honey and 2 tbsp water.
Season your chicken breasts in flour on both sides - this will make your chicken cook nice and crispy.
Cook the chicken skin side down in a lightly oiled cold frying pan, then bring up to medium heat. Cook for 8-10 minutes until the skin is deep golden and crips. Flip and cook for 3-4 minutes more.
Turn the heat to medium low and add in your glaze, letting it bubble for 2-3 minutes, spooning it over the chicken until it reduces to a sticky glaze. It will catch quickly because of the sugar but stay with it.
Set aside the chicken to rest for 5 minutes, then slice.
In a saucepan on a low heat, blend all the broth ingredients together.
Mould rice in a shallow bowl, lay the sliced chicken on top, pour the broth around the rice and finish off with spring onion curls and a squeeze of lime.

FLAVOUR SYSTEM
1 · BASE — Mei Mei Sweet Soy Sauce
2 · HEAT —
3 · TOPPER — Mei Mei Sambal Manis and Hot Honey

For the Sambal Broth:

Garnish: