@bartendercel's Pan Asian Curry Rice

Seeing the recent posts by @pizzashill and @Poj showcasing their disgusting subhuman culinary experiences, I figured I'd make an anti-Pizzashill and contribute to the food hole by posting my own dinner (and lunch prep) for the night: @bartendercel's Pan-Asian Curry Rice. Recipe and pics below:

Sauce:

Make a batch of sauce to toss on everything at the end. The sauce I make is as follows:

1 tbsp oyster sauce

2.5 tbsp gochujang chili paste (the o foods one is great and cheap on amazon)

1.5 tbsp mirin

1-2 tsp soy sauce

Ginger paste and crushed garlic to taste

Coconut milk to reduce heat and add flavor

1 tbsp honey to sweeten

Splash of Sesame Oil to enrich it.

Optional: smoked paprika and cayenne pepper powder, chinese five spice (minimal amount) to taste. If you want this spicier, less or no coconut milk and use water to increase volume of sauce.

Prep:

Buy some presliced mushrooms and one large white onion. Dice the onion and then dice about 1kg of boneless chicken thighs (i know bone in is more flavor but I'm too lazy to deal with that shit rn). Additionally, if you dont forget like I did, you chop and toss in some spring onions towards the end of the cooking process. Season your chicken with salt, black pepper, smoked paprika, cumin, coriander, turmeric and fennel.

Cook:

Toss rice in the rice cooker and when you've got about 7-10 mins left, heat up the wok. When heated, throw in some peanut oil and swirl to season the wok. Cook the mushrooms first and season with a bit of cumin. Once thats mostly ready, throw in some lao gan ma chili oil and the diced onion. Season that with a bit of salt and some curry powder. Next, once those are done, throw in your diced chicken and stir occasionally to cook thoroughly on all sides.

Once the chicken is done or almost done, throw in the sauce (optional splash of sesame oil again)

then toss in the rice and stir to combine.

The rice will soak up the sauce and the juices from everything that cooked on the wok, making a delicious Curry Rice combining Korean Gochujang as the base, Thai Coconut Milk, Chinese Chili Oil and Indian Spices.

Super simple, tastes good, borderline impossible to frick up. Now @pizzashill go tell your foid to make this for you and not frick it up. Best part is that once you have gochujang, oyster sauce and spices the tubs last an eternity so you really just need chicken, onion and rice to make this, costing almost nothing for multiple meals.