Active Time: about 10 min • Total Time: about 35 min
Serves: 2
Ingredients:
For the sauce:
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp honey
2 tsp toasted sesame oil
2 cloves garlic, finely grated
1 tsp rice vinegar
For the bowl:
12 oz boneless skinless chicken thighs, cut into large 2-inch pieces
1 rice-cooker cup jasmine rice (about 150g), rinsed until the water runs clear
Water, at a 1:1.5 rice-to-water ratio
1/2 cup shelled edamame, thawed
To finish:
2 eggs, soft-boiled
2 scallions, thinly sliced
1 tsp toasted sesame seeds
1/2 English cucumber, thinly sliced
Pinch of salt and splash of rice vinegar for the cucumber
Instructions:
Whisk all sauce ingredients together in a bowl until smooth and glossy. Add the chicken and turn to coat every piece. Let it sit while you prep the rice.
Rinse the jasmine rice in cold water, swirling with your hand, until the water runs clear. Drain well and add to the ceramic pot. Add water at a 1:1.5 ratio.
Lay the marinated chicken on top of the rice in a single layer, spiraling outward from the center. Scrape any remaining sauce over the top. Do not stir.
Place the pot in the cooker, close the lid, and press POWER. Rotate the control knob to WHITE RICE, press CUPS to set 2 cups, then press START.
While it cooks, soft-boil the eggs. Lower them into boiling water for 6 minutes 30 seconds, then transfer straight to an ice bath. Peel and halve.
Toss the sliced cucumber with a pinch of salt and a splash of rice vinegar. Set aside.
When the cycle finishes, lift the lid straight up by the top handle, keeping your face away from the steam. Scatter the edamame over the surface, close the lid, and let it sit for 3 minutes to warm through.
Fold the chicken and sauce gently into the rice, breaking the pieces up slightly. Divide between two bowls.
Top each bowl with a halved soft-boiled egg, scallions, sesame seeds, and cucumber. Serve immediately.
Notes:
Thighs, not breast. Breast dries out during the full rice cycle and the texture will not hold up.
Rinsing the rice matters here. Unrinsed rice plus a sugary sauce gives you a gummy bowl.
Gochujang varies widely by brand, from roughly 20 to 60 calories per tablespoon depending on corn syrup content. Check your jar if you are publishing the calorie count.
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