Crispy Honey Soy Rice Broth

Honey Soy Glazed Chicken, Shredded & Crisped, on Rice in Aromatic Broth

Ingredients (1–2 servings):

• 1 small chicken breast (or thigh)

• 2–3 cups water (add stock/bone broth to intensify flavour)

• 1 spring onion (scallion), sliced

• 1–2 cloves garlic, lightly smashed

• 3–4 slices fresh ginger

• 1 tsp olive oil

• 1 tsp soy sauce

• Pinch of salt

For the chicken glaze:

• 1½ tbsp soy sauce

• 1 tsp honey (or to taste)

• a touch more olive oil

Method:

1. Cook the rice as usual.

2. Make the broth:

   • Heat 1 tsp olive oil in a small pot over medium-low.

   • Add spring onion, ginger, garlic & sweat until fragrant (you don’t want to burn!!)

   • Pour in 2–3 cups water (add stock/bone broth for more flavour) and bring to a gentle boil.

3. Poach the chicken:

   • Slide the chicken into the simmering broth.

   • Reduce to a bare simmer, cover, and poach ~10–12 minutes, until cooked through.

   • Remove chicken and let it rest a few minutes

4. Shred & glaze the chicken:

   • Shred the rested chicken with two forks.

   • In a small bowl, mix soy + honey. Toss shredded chicken through the glaze.

   • Heat a small pan with a little oil, fry the glazed chicken until edges caramelize and turn slightly crispy.

5. Finish the broth:

   • While crisping the chicken, bring the broth back to a full boil for 1 minute (important step! this kills any lingering bacteria)

6. Serve:

   • Place a mound of rice in a bowl, ladle broth around it.

   • Top with crispy honey soy chicken.

   • Garnish with extra spring onion, sesame seeds, or chili oil if you like
     And enjoy!!!
     
     Love, Cat

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