1¼ cups red cargo rice
2 tablespoons sunflower oil
1kg (or 8) chicken drumsticks (I use Bostock)
2 tablespoons Shaoxing wine (or use extra stock)
3 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon red rice vinegar or rice vinegar
2 cups chicken stock
1 leek, finely sliced
3cm piece ginger, chopped
3 cloves garlic, crushed
¼ green cabbage, sliced
½ cup kimchi, chopped, plus extra to serve
250g sweet stem broccoli or broccolini
chopped chives, to serve (optional)

I love the Korean-inspired flavours of this one-pot meal. Chicken drums are perfect for this as they have a longer cooking time, but if you wanted to use boneless thighs you could brown them in a frying pan and settle them into the rice halfway through the cooking time. I use a 1kg pack of drums from Bostock, which can vary in size and quantity, so if you want 2 drums per person you need to buy 8 smaller-sized drums rather than a 1kg pack. If you don’t have red cargo rice, substitute brown rice as white rice cooks too quickly.


1.Heat the oven to 180°C.
2.Put the rice in a sieve and rinse well, leave to sit for 5 minutes, then repeat.
3.Heat 1 tablespoon of the oil in a heavy-based casserole and brown the chicken drumsticks all over, then set aside.
4.Deglaze the pan by adding the Shaoxing wine and letting it bubble up, scraping the base of the pan with a wooden spoon.
5.Pour this into a jug or bowl and add the gochujang, soy sauce, vinegar and chicken stock and mix to combine.
6.Heat the remaining 1 tablespoon of oil in the casserole, add the leek and cook for 2 minutes, add the ginger and garlic and cook for a further minute, then add the cabbage and cook for 3 minutes.
7.Stir in the kimchi and rice and add the chicken and any juices, arranging evenly.
8.Pour over the stock mixture, cover and cook in the oven for 40 minutes.
9.Cut the broccoli stalks in half lengthways if they are large.
10.Arrange over the top of the chicken and other veges, cover again and cook for a further 5 minutes.
11.Serve scattered with chopped chives if liked, and with extra kimchi on the side.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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