Ethan’s Chicken Rice Bowl

This is a sous-vide, easy rice bowl recipe

  • Chicken Thighs
  • lee kum kim oyster sauce
  • lee kum kim chili garlic paste
  • onions
  • shallots
  • arugula
  • eggs
  • kim chi
  • rice
  1. sous vide chicken thighs @ 148 for 2 to 2.5 hours from frozen
  2. prep sauce: equal parts oyster sauce and chili garlic paste
  3. when done, pat chicken thighs dry and fry briefly to crisp/brown a bit. i did this in extra virgin olive oil, it was fine
  4. remove the thighs and carmelize some onions and shallots. while cooking them roughly chop up the chicken thighs and return to the pot with the onions and mix in the sauce (or do the mixing in a bowl), coating the chicken and onion mixture.
  5. arugula should have some sort of asian flavor compatible dressing (sesame, ginger)
  6. fry up one or two eggs that can be tossed on as well