Soy Garlic Chicken One-Pot Rice (Ganjang Chicken Sotbap)

Wash short-grain rice about three times until the water runs clearer.

Soak the washed rice in cold water for at least 30 minutes.

Prepare the cooking water by mixing water with chicken bouillon powder. Set aside.

In a mixing bowl, combine chicken thighs with soy sauce, oyster sauce, honey, mirin, garlic powder, neutral oil, sesame oil, and black pepper. Mix well to marinate.

Finely mince the garlic cloves.

Finely dice half an onion.

Thinly slice the green onions, keeping the white and green parts separate.

Heat oil in a large pot over medium-high heat.

Place the marinated chicken skin-side down and sear for 2 minutes until golden brown.

Flip the chicken and cook for another 3 minutes.

Remove the seared chicken from the pot and set it aside.

In the same pot, add the minced garlic, diced onion, and the white parts of the green onions. Sauté for 2 minutes until fragrant.

Drain the soaked rice and add it to the pot. Stir for 1 minute to coat the rice with the aromatic oil.

Pour in the seasoned water, scrape any browned bits from the bottom of the pot, and bring the mixture to a boil.

Once boiling, reduce the heat to low, place the seared chicken on top of the rice, cover with a lid, and let it simmer for 15 minutes.

After 15 minutes, turn off the heat and let the pot sit, covered, for another 10 minutes to steam.

Open the lid and temporarily remove the cooked chicken.

Add a pat of butter and the reserved green parts of the green onions to the rice.

Gently mix the rice to incorporate the butter and green onions.

Place the chicken back on top of the rice. Add optional shishito peppers if using.

Serve the rice in a bowl and top with a piece of chicken. Enjoy your delicious one-pot meal!