Forbidden Rice Bowl with Honey-Chile Glazed Chicken

Forbidden Rice Bowl with Honey-Chile Glazed Chicken

YIELD: Makes 4 Servings


For Rice:

2 T - canola oil

1/2 cup - yellow onion, small dice

2 T - garlic, chopped

2 T - cilantro stems, minced

2 tsp. - ginger root, grated

1 cup - Forbidden rice

1 3/4 cups - water

For Chicken:

1/4 cup - honey, caramelized

1 tsp. - Sambal sauce

1 T - canola oil

4 - chicken breast

pinch - Kosher salt

pinch - cracked black pepper

For Broth:

1 quart - chicken stock

1/3 cup - honey*

1 T - Gochujang

1 1/2 T - soy sauce


1/4 cup - cilanto, leaves with stems

1 T - scallions, sliced thin on bias

4 - Soft boiled egg, peeled and cut in half

1 T - sesame seeds, toasted


For the rice: In a small sauce pot over medium-high flame, add oil, yellow onion, garlic, cilantro stems and grated ginger. Sauté for 3 minutes, continuously stirring. Add rice and continue to cook for 3 additional minutes.

Once rice is slightly toasted, add water, bring to a boil then reduce to a simmer by lowering the flame to medium-low. Cover saucepot with a lid and cook for 25 minutes, or until tender. Set aside and keep hot.

For the chicken: In a small stainless steel bowl, mix honey and sambal sauce. Set aside.

In a 12 inch sauté pan over medium high-flame, add oil and chicken - skin side down. Cook for 5 minutes, or until the skin is golden brown.

Flip the chicken breasts over and generously baste each of them with the honey mixture. Season with salt and pepper. Place in the oven and cook until the internal temperature reaches 165⁰F. Baste chicken again with honey mixture once fully cooked.

For the broth: In a small sauce pan over medium flame, add stock, honey, gochujang, and soy sauce. Whisk to incorporate all ingredients and bring to a simmer. Set aside and keep hot.

To plate: In a deep welled bowl, evenly spread rice and then begin layering garnishes on top of the rice. Finish by topping with chicken and ladling the hot broth over the ingredients.


* Buckwheat honey is preferred here because of its deep molasses color and stout, distinctive flavor but, clover honey will work as a suitable substitute.