Sticky Korean Gochujang Roast Chicken

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice is cooking, halve any large broccoli florets. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). 

Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the chicken has 15 mins remaining, roast on the bottom shelf until the edges are crispy and slightly charred, 12-15 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. Add the garlic and stir-fry for 30 seconds. 

Add the ketjap manis, soy sauce, sambal and the water (see pantry for amount). Bring to the boil, then simmer until the sauce is slightly thickened, 1-2 mins. 

Stir the cooked rice into the frying pan with the sauce until well combined. Warm through until piping hot, 1-2 mins. Keep warm.

Give the saucepan used for the rice a quick wipe clean. Add the gochujang paste, half the honey and water for the sauce (see pantry for amount). Heat on medium-high heat. Bring to the boil, then simmer until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Stir through the butter until melted.

When the chicken has cooked, drizzle over the remaining honey and sprinkle with half the sesame seeds.

Carve the chicken.