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Gochujang-Braised Chicken And Crispy Rice

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Ingredients

SERVINGS: 4

  • 1 small onion, finely chopped
  • 8 garlic cloves, finely grated
  • 1 2-inch piece ginger, peeled, finely grated
  • ¼ cup gochujang (Korean hot pepper paste)
  • ¼ cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon freshly ground black pepper, plus more
  • 3 cups cooked short-grain rice
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • 8 chicken drumsticks, patted dry
  • Kosher salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 4 cups low-sodium chicken broth
  • 6 scallions, white and pale-green parts only, cut into 1-inch pieces

Preparation

  • Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
  • Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
  • Meanwhile, season chicken generously with salt. 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.

Shared by: bonappetit.com

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