
Ingredients
- Onion, Chopped
- Clove of garlic, Minced
- ginger, Finely cut
- tbsp Gochujang (Gluten free)
- tbsp sugar
- tbsp Cooking sauce
- tbsp Sesame oil
- tbsp Black pepper
- g Basmati rice
- tbsp cumin
- tbsp Mustard powder
- tbsp Garlic powder
- pieces Drumstick
- g salt
- tbsp butter
- tbsp vegetable oil
- ml Chicken bouillon
- Spring onions, 1cm pieces
Spicy drumsticks with rice
Step 1
Mix the cumin, garlic and mustard powder into the boiled rice. Place the rice in the refrigerator for about 1 hour.
Step 2
Place the onion, garlic, ginger, Gochujang, soy sauce, sugar, cooking sauce, sesame oil and a teaspoon of black pepper in a bowl and mix. Set the sauce aside.
Step 3
Sprinkle plenty of salt on the chicken. Heat a pan and add the butter and vegetable oil. Add the chicken and pan-fry for about 5 minutes until light brown. Then add the mixed sauce and cook for 3 minutes until the sauce appears to become thinner.
Step 4
Pour the chicken bouillon and bring to a boil. Reduce the heat and partially place the lid on the pan. Leave to simmer until the chicken is done (about 45-55 minutes) while occasionally turning the meat.
Step 5
Take the rice out from the refrigerator and divide into 4 portions. Shape these into 4 little cakes.
Step 6
Heat a pan with an anti-stick coating and pan-fry the rice cakes until crispy and brown.
Step 7
Add the spring onion and cook for about 3 minutes. Season to taste with extra salt and pepper and serve