I found this recipe in the March 2016 issue of Bon Appetit Magazine and I’ve prepared it at least three times since. The sauce, oh the sauce is so unctuous and silky with bursts of flavor…I would definitely put this in the category of the ultimate comfort food.
The recipe is pretty straightforward but I did make a few adjustments, here are my tips:
- I omit the butter and only used the olive oil, the chicken already has enough fat
- I use only half of the stock required to maintain the depth of flavor
- crisp up the delicious rice cakes with a bit of oil-coconut oil imparts a lovely flavor to the dish.
- I use bone broth for the stock, 16 oz total, I love the richness it adds to this dish. Bone Broth can be home made or purchased. I used an Organic Chicken Bone Broth with low sodium made by Pacific Foods which I purchased at Whole Foods Market.
- I also peel and cut some whole carrots in large meaty sized chunks and add them to the braising liquid for the last 10 minutes of cooking time. I love the way the carrots taste in this dish their inherent sweetness plays nicely with the slightly spicy and savory sauce. I imagine potatoes in this dish would also be nice. The recipe comes from Oiji, a Korean Restaurant in New York, they serve carrots and other winter vegetables with this particular dish.
The ingredients were not hard to find. I purchased the Gochujang paste at Whole Foods Market.
Here is a link to the original recipe or copied and pasted below ***adapted with my comments: http://www.bonappetit.com/recipe/gochujang-braised-chicken-and-crispy-rice
Gochujang-Braised Chicken and Crispy Rice.
- 1small onion, finely chopped
- 8garlic cloves, finely grated
- 12-inch piece ginger, peeled, finely grated
- ¼cupgochujang (Korean hot pepper paste)
- ¼cupsoy sauce
- 1tablespoontoasted sesame oil
- 1teaspoonfreshly ground black pepper, plus more
- 3cupscooked short-grain rice-can be made 1 day ahead-do not use long grain rice it will not stick together in the same way
- 1teaspoonground cumin
- ½teaspoongarlic powder
- ½teaspoonmustard powder
- 8chicken drumsticks, patted dry
- Kosher salt
- 4tablespoonsunsalted butter (***I OMIT)
- 2tablespoonsvegetable oil
- 4cupslow-sodium chicken broth (***I only use 2 cups, you can use more if you like a lot of broth)
- 6scallions, white and pale-green parts only, cut into 1-inch pieces
- ***MY addition: 4 large carrots and 4-5 small waxy potatoes cut into small chunks to add in last 10-20 minutes of cooking
- 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.
- ***My addition, and potatoes, carrots or other winter vegetables cut into 2 inch about 10-20 minutes before the dish finished-at the 30-35 minute mark
- 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.
- Recipe by Oiji, NYC