- 1 cup red rice
- 5½ cups homemade chicken stock or low-sodium chicken broth, divided
- Kosher salt and freshly ground pepper
- 4 skinless, boneless chicken thighs (1 lb)
- 2 tablespoons vegetable oil
- 8 ounces oyster mushrooms and/or beech mushrooms, trimmed at base into small clusters
- 1 garlic clove, finely chopped
- 1 tablespoon grated peeled ginger, divided
- ½ cup kimchi
- ¼ cup scallion greens, thinly sliced, from 3 scallions
- Gochujang and/or soy sauce (for serving)
Bring rice, 1½ cups chicken stock, and a pinch of salt to a boil in a medium saucepan. Reduce heat to a gentle simmer and cook 25 minutes. Add remaining 4 cups stock to the newly or previously cooked rice, bring to a boil, and reduce heat to a simmer. Add chicken thighs and cook until chicken is cooked through and rice is very soft and has a porridge consistency, 30–40 minutes. Take chicken out and slice into ¼” thick pieces.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 3 minutes; season with salt and pepper. Add garlic and ½ tsp. ginger and stir until fragrant, about 30 seconds. Add ¼ cup water; using a wooden spoon, scrape up any browned bits from bottom of pan. Continue cooking until water evaporates and mushrooms are tender and glossy, about 3 minutes more.
Divide rice and some broth among bowls and sprinkle with remaining ginger. Top with chicken, kimchi, mushrooms, and scallion greens. Serve with gochujang and soy sauce.
From Bon Appetit. Serves 4