Black Garlic Chicken Rice & Broth

Spicy Black Garlic Coconut Broth

• 1 cup chicken broth
• 1 cup coconut cream
• 3 cloves black garlic, roughly chopped
• 1 tbsp gochujang
• 1 knob ginger, sliced
• 1 spring onion, roughly chopped
• 1 tbsp soy sauce
• Pinch of salt

Saffron Rice

• 1 tsp saffron threads, bloomed in 2 tbsp hot water
• 1 cup jasmine rice, washed
• 1 tbsp neutral oil
• 2 garlic cloves, finely chopped
• 1 black garlic clove, finely chopped
• 1 cup chicken broth
• ½ cup water
• Pinch of salt

Black Garlic Chicken

• 3 black garlic cloves
• 1 tsp miso paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sake
• 1 tbsp mirin
• 1 chicken breast, cut in half

Spicy Yuzu Salsa Verde

• ½ bunch coriander
• Handful of chives
• 2 spring onions
• 1 red chilli (depends on spice level)
• Zest of 1 lemon
• 1 tsp yuzu
• ¼ cup olive oil
• 1 tbsp rice vinegar
• Pinch of salt

To Serve

• 1 bunch bok choy
• Toasted sesame seeds, for garnish
• Fried shallots, for garnish

Directions

• Broth: dry roast the ginger, spring onion & black garlic until charred. Add the gochujang, stir, then add the chicken broth, coconut cream & soy. Simmer with the lid on while you make the rest.
• Rice: mix the saffron with the hot water. Sauté the garlic & black garlic in oil for 1–2 min, then add the rinsed rice & saffron bloom and stir to coat. Add the broth + water, cover, and cook on low for 15 min. Rest 5 min, then fluff.
• Chicken: mash the black garlic, then add the remaining chicken ingredients and toss to coat. Fry in a lightly oiled pan on both sides until charred. Pour in the remaining sauce and let it thicken and caramelise. Remove, then cook the greens with a splash of water in the same pan.
• Yuzu salsa verde: blitz all the ingredients together.
• Layer it up: saffron rice at the bottom, a ladle of the rich black garlic broth around, chicken on top, greens on the side, and yuzu salsa verde all over. Scatter with sesame seeds & fried shallots.

From Lucy Rosenberg on Instagram. Serves 1.