Korean Chicken Drumsticks

Name: Korean Chicken Drumsticks with Black Rice and Cucumber Pickle
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: ½ Cucumber; 3 Soy Sauce; 1 Rice Vinegar; 15 Sesame Seeds; 2 Ginger; 2 Garlic Clove; 175 Black Rice; 2 Honey; 4 Chicken Drumstick; 350 Water; ½ Chicken Stock Pot; ½ Sweetheart Cabbage

with Black Rice and Cucumber Pickle

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We love introducing our customers to fabulous, new ingredients, and this week we'd like you make the acqaintance of black rice. It's an ancient grain that has been eaten in Asia for thousands of years. For centuries it was reserved for Chinese royalty but fortunately these days is available to the rest of us too!

Allergens:

Cereals containing gluten

•Soya

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active

DifficultyMedium

Ingredients

serving amount

Cucumber

(May contain traces of: Celery)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Rice Vinegar

Sesame Seeds

(Contains: Sesame)

Ginger

Garlic Clove

175

Black Rice

Honey

Chicken Drumstick

Chicken Stock Pot

Sweetheart Cabbage

Not included in your delivery

350

Water

Nutritional information

Energy (kJ)3021 kJ

Energy (kcal)722 kcal

Fat13 g

of which saturates3 g

Carbohydrate93 g

of which sugars24 g

Protein65 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Lid

•Sieve

•Baking Tray

•Mixing Bowl

•Grill Pan

•Plate

Instructions

Preheat the oven to 200 degrees. Peel and grate both the ginger and the garlic. Rinse the black rice in a sieve under running water for 3 mins whilst massaging it. Heat a drizzle of oil in a saucepan on medium heat. Add half the ginger and half the garlic. Cook for 1 minute. Add the black rice, water (amount specified in the ingredient list) and stock pot. Stir, bring to the boil, turn the heat to low and cover with a lid. Simmer for 40 mins. Stir halfway.

Mix half the soy sauce, rice vinegar and honey together in another mixing bowl. Put the chicken drumsticks in the bowl and coat well. Line a baking tray with baking paper, lay on the chicken drumsticks. Put in the oven for and roast for 30-35 mins. Tip: The chicken is cooked when it is no longer pink in the middle. Halfway through the cooking time, remove the chicken from the oven and baste well before returning it.

Remove the ends of the cucumber, then slice into ½cm wide slices. Put it in a mixing bowl with half the soy sauce, half the rice vinegar and a quarter of the sesame seeds. Mix together so the cucumber is coated in the liquid, then set aside to pickle!

Put a frying pan on medium-high heat (no oil) and add the remaining sesame seeds. Toast them for 2-3 mins. Move them around the pan a few times so they don't burn. Once they are slightly browned, remove from the pan and keep to one side.

Halve the sweetheart cabbage lengthways, remove the root in the middle, then slice widthways as thinly as possible. Drizzle some oil in the now empty pan (no need to wash) and add the remaining ginger and garlic. Cook for 2 mins. Add the cabbage, a pinch of salt and a good grind of black pepper. Mix together. Cook for 4 mins, until the cabbage is soft.

Drain the black rice and serve with the cabbage and cucumber pickle on the side, the drumsticks laid on top and a sprinkling of toasted sesame seeds. Enjoy!