Kimchi Roast Chicken
Ingredients: whole chicken, kimchi, water, ginger, olive oil · 100 min cook time · 585kcal · ₩24,900
Ingredients
1whole whole chicken, 300g kimchi, 100ml water, 1thumb-sized piece ginger, 1swig olive oil, 1swig red or white wine vinegar, 2tablespoons honey, 2tablespoons sesame seeds, 1mug basmati rice, 2mugs water for rice, 1pinch salt, 1pack silken tofu, 2packs pre-prepped veg (coleslaw mix)
Instructions
1. Take a whole chicken and prepare to give it a Korean makeover.
2. Open a jar of kimchi. Listen for the fermented pickle sound. It's full of spice and vegetables.
3. Put 300g of kimchi into a liquidizer. Add 100ml of water.
4. Peel and trim a thumb-sized piece of ginger. Add it to the liquidizer.
5. Add a swig of olive oil and a swig of red or white wine vinegar to the liquidizer.
6. Whiz the mixture until it's really fine and smooth.
7. Pour one-third of the kimchi mixture into a roasting tray as a marinade for the chicken.
8. Pour another third of the kimchi mixture into a bowl to create a glaze. Add 2-3 tablespoons of honey and mix well until it becomes a shiny, sticky, tacky glaze.
9. Place the chicken in the roasting tray with the marinade. Get your hands in and rub the marinade into all the cracks and crannies, between the wings, around the legs, and in the cavity.
10. Wash your hands.
11. Add a little swig of water to the roasting tray. This will create steam during cooking, giving you crispy skin and juicy breast meat.
12. Place the chicken in the oven at 180°C (350°F) for 1 hour and 20 minutes. Halfway through, take it out, baste it with the beautiful juices, and you might add a little bit more water.
13. While the chicken is cooking, toast some sesame seeds in a pan on high heat. Toss them around until they are golden brown and nutty. This amplifies their flavor and gives them a nutty texture.
14. In the same pan, add one mug of basmati rice and two mugs of water. Add a tiny pinch of salt. Put a lid on top and cook on medium-high heat for about 12 minutes. The rice is done when all the water has absorbed into it, making it light, fresh, and nutty.
15. Take the chicken out of the oven. It should have beautiful crispy skin and juicy meat. You can test if it's cooked by angling the chicken and checking if the juices run clear.
16. Place the chicken on a cooling rack. Drizzle the kimchi glaze generously over the chicken, ensuring every part is covered.
17. Sprinkle the toasted sesame seeds all over the glazed chicken. Every bit should be touched, no part should be un-bejeweled.
18. Take the last third of the kimchi sauce and add a pack of silken tofu to it. Whiz it up to create an incredible dressing for a beautiful, crunchy rainbow veg slaw.
19. Add two packs of pre-prepped vegetables (like a coleslaw mix) to the roasting tray with the chicken drippings. Pour the tofu-kimchi dressing over the vegetables. Get your hands in and dress it up, scrunching it to break up the cabbages and tenderize them, allowing them to take on the flavor.
20. Plate the meal: fork up the light, fluffy, steamy rice onto a plate. Place the glazed and sesame-crusted chicken on top of the rice. Serve the rainbow slaw on the side. You can also serve a small bowl of the tofu-kimchi dressing for dipping.
21. Carve the chicken and serve it with the rice and slaw. Enjoy the juicy chicken, crispy skin, tangy glaze, and crunchy slaw.
Source: Watch the original video