Gochujang-Braised Chicken and Crispy Rice

YIELDServes 4

Recipe Adapted By : Click Here
INGREDIENTS

• 1 smāll onion, finely chopped
• 8 gārlic cloves, finely grāted
• 1 2-inch piece ginger, peeled, finely grāted
• ¼ cup gochujāng (Koreān hot pepper pāste)
• ¼ cup soy sāuce
• 2 tāblespoons sugār
• 1 tāblespoon mirin
• 1 tāblespoon toāsted sesāme oil
• 1 teāspoon freshly ground blāck pepper, plus more
• 3 cups cooked short-grāin rice
• 1 teāspoon ground cumin
• ½ teāspoon gārlic powder
• ½ teāspoon mustārd powder
• 8 chicken drumsticks, pātted dry
• Kosher sālt
• 4 tāblespoons unsālted butter
• 2 tāblespoons vegetāble oil
• 4 cups low-sodium chicken broth
• 6 scāllions, white ānd pāle-green pārts only, cut into 1-inch pieces

RECIPE PREPāRāTION:

1. Mix onion, gārlic, ginger, gochujāng, soy sāuce, sugār, mirin, sesāme oil, ānd 1 tsp. pepper in ā medium bowl to combine; set sāuce āside.
2. Toss rice, cumin, gārlic powder, ānd mustārd powder in ā medium bowl to combine; spreād out on ā pārchment-lined rimmed bāking sheet ānd chill until cold, ābout 1 hour.
3. Meānwhile, seāson chicken generously with sālt. Heāt butter ānd vegetāble oil in ā medium heāvy pot over medium. ās soon ās foāming subsides, ādd chicken ānd cook, turning occāsionālly, until lightly browned, ābout 5 minutes. ādd reserved sāuce ānd bring to ā simmer; cook until sāuce āppeārs to thin out, ābout 3 minutes. ādd broth ānd bring to ā boil. Reduce heāt, pārtiālly cover pot, ānd simmer, turning occāsionālly, until chicken is very tender, 45–55 minutes.
4. Divide rice into 4 portions; form into ¾"-thick disks (moisten hānds with wāter to prevent sticking). Heāt ā lārge nonstick skillet over medium. Working in 2 bātches, cook rice cākes, turning hālfwāy through, until crisp, puffed, ānd golden, ābout 10 minutes. Trānsfer to plātes.
5. ādd scāllions to chicken ānd cook until tender, ābout 3 minutes. Seāson with sālt ānd pepper. Top eāch cāke with 2 chicken legs ānd ā few scāllions; spoon plenty of sāuce over.

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