Ingredients:
- 375g sushi rice
- 500g chicken thighs
- 1 carton of Freja Chicken Bone Broth
- 3 tbsp gochujang
- 1 tsp chilli oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dark soy sauce
- 1 tbsp toasted sesame seed oil
- 400g tub of Vadasz Kimchi
- Garnish with spring onions, sesame seeds and a crispy fried egg
Method:
- Start by washing your sushi rice until the water run clear, leave the sushi rice to sit in cold water while you prepare the chicken.
- Dice the chicken thighs into small bite sized pieces and season them with the gochujang, chilli oil, garlic powder, onion powder and dark soy sauce. Heat up a large saucepan and fry the chicken off for 2-3 minutes in sesame oil.
- Drain the rice then stir it into the saucepan with the Vadasz Kimchi and 1 carton of Freja Chicken Bone Broth.
- Bring this to the boil then cover and lower the heat for about 15 minute or until all of the liquid is absorbed.
- Once cooked remove from the heat and leave the pot with the lid covered for another 15 minutes to allow the rice to fluff up.
- Serve up with spring onions, sesame seeds and a crispy fried egg!
