Yuringi Rice Bowl
A bit soupy on purpose — the rice soaks up a soy-vinegar-chili sauce under a piece of crispy skin-on chicken and a pile of crunchy bean sprouts, all from one pan.
Ingredients
- 500g chicken thighs
- 2 tablespoons cooking oil
- Potato starch (or any starch), for dusting
- Salt and pepper
- 250g mung bean sprouts
- 50ml soy sauce
- 50ml vinegar
- 50ml agave syrup (or honey, oligosaccharide syrup, or ~30g sugar)
- 50ml water
- A splash of lemon juice
- 1 tablespoon minced garlic
- Sliced chili peppers
- Shredded green onions, to serve
- Cooked rice, to serve
Instructions
Add 2 tbsp cooking oil and potato starch to a pan and mix.
Add the chicken thighs, mix well, and spread them skin-side down. Season with salt and pepper.
Place a steamer basket with the bean sprouts on top of the chicken, cover with a lid, and cook for 10 minutes.
Mix the soy sauce, vinegar, agave syrup, water, lemon juice, garlic, and chili peppers to make the sauce.
Open the lid, remove the tender-crisp bean sprouts, and cook the chicken 5 more minutes. Flip and cook 3 minutes, then flip again and sear over high heat about 3 minutes until the skin is crispy.
Place the chicken, bean sprouts, and shredded green onions on top of rice, then pour the sauce over right before serving.
Tip. Agave syrup can be swapped for honey or oligosaccharide syrup — if using sugar, use about 30g instead.
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