Gochujang-Braised Chicken and Crispy Rice
Servings 4 people
- 1 onion small, roughly chopped
- 8 cloves garlic peeled
- 6 cm ginger peeled, roughly chopped
- 2 tbsp gochujang
- 60 ml soy sauce
- 2 tsp sugar
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 1 tsp black pepper freshly ground
- 4 chicken legs
- 240 ml rice short grained
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp mustard powder
- 10 g butter unsalted
- 2 tbsp vegetable oil
- 500 ml chicken stock
- 6 spring onions cut into 3cm pieces
- Add the onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil and 1 tsp pepper to a small blender and blend until smooth.
- Cook the rice, drain and then toss in a bowl with the cumin, garlic powder and mustard powder:; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
- Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes.
- Divide rice into 4 portions; form into ¾"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
- Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.