Ingredients
- vegetable oil 2 tsp
- whole chicken thighs 4
- onion 1, roughly chopped
- garlic 2 cloves
- ginger a thumb sized piece, roughly chopped
- gochujang 3 tbsp
- rice vinegar 3 tbsp
- chicken stock 500ml
- carrots 2, roughly chopped
- daikon radish ½, cut into pieces (or use 12 halved regular radishes)
- shiitake mushrooms 200g, quartered
- jasmine rice 200g
- sesame seeds 2 tbsp, toasted
- coriander a small bunch, torn to serve
Method
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Step 1
Heat the vegetable oil in a casserole over a medium-high heat. Fry the chicken thighs, skin-side down, for 3-4 minutes or until really golden. Scoop out onto a plate.
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Step 2
Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.
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Step 3
Tip the purée into the casserole and cook for a few minutes before returning the chicken, followed by the stock, carrots, daikon and mushrooms. Bring to the boil then reduce to a simmer for 45 minutes.
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Step 4
Put the jasmine rice, 400ml of cold water and a pinch of salt in a small pan. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes.
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Step 5
Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves.
Nutritional Information
- Kcals 437
- Fat 9.3g
- Saturates 2g
- Carbs 64.6g
- Sugars 12.7g
- Fibre 4.5g
- Protein 21.5g
- Salt 1.3g
