• 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