4 dried shiitake mushrooms
4 x skin-on chicken thighs, bones removed (roughly 600g or 1 lb 5 oz)
3 eggs
⅛ tsp ground white pepper
2 tbsp vegetable oil
⅓ cup kimchi and juice
about 2 cups chicken stock
2 cups jasmine rice
finely sliced spring onion (scallions), to serve
Marinade:
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp mirin
3 cloves garlic, finely chopped
1 tbsp ginger, finely grated
2 tsp sweet dark soy sauce
A TRIUMPH
I made this for my husband and a friend this evening. Both are picky eaters, but have learned to trust me, particularly when I make something by Marion or Mama Noi. This was extremely well received and they ate all of it… I mean, scraping off the rice at the bottom of the pan, all of it.
will definitely make it again!
I made this for dinner last night, and am currently eating the leftovers for my lunch. We both really loved it – just the right level of chilli heat and very tasty. I will be adding this recipe to our regular dinner menu rotation.
Absolutely delicious and easy to prepare
Thanks to Marion my family now can choose to eat delicious food that is a treat . So happy to have found this website. Easy week night dinners or busy weekend