Ingredients
| 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.
Instructions
| 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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