Korean Cream Chicken Rice Bowl
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Think of a cream pasta sauce spooned over rice instead of noodles: butter, garlic and onion, then chicken breast seared until browned, all simmered in heavy cream.
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Scrape up the browned bits from the pan as the cream goes in; much of the sauce's flavor comes from them.
Ingredients
Instructions
- 1
Cut 300g chicken breast into pieces of similar thickness, 2 to 3cm wide, and pat the surfaces dry.
Coat evenly with 1 teaspoon salt and rest for 5 minutes before searing.
- 2
Mince 3 garlic cloves and thinly slice half an onion.
Warm a pan over medium heat, add 20g butter, and let it melt until it foams lightly without turning brown.
- 3
Add the garlic and onion and cook for 2-3 minutes.
Stop when the onion looks translucent and the garlic smells sweet, before the garlic darkens and makes the cream sauce bitter.
- 4
Spread the chicken in a single layer and raise the heat to medium-high.
Sear for 4-5 minutes, leaving the pieces still until one side is browned, then flip once to color the other side.
- 5
Pour in 200ml heavy cream and scrape the browned bits from the pan into the sauce.
Reduce to low heat and simmer uncovered for 5-6 minutes, keeping only small bubbles so the cream does not separate.
- 6
Turn off the heat when the sauce lightly coats a spatula and a line drawn across the pan stays visible briefly.
Spoon over 2 bowls cooked rice, scatter 5g chopped parsley, and serve hot.
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