Korean Chicken Drumsticks
with Black Rice and Cucumber Pickle
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(May contain Celery)
(Contains Cereals containing gluten, Soya)
Chicken Stock Pot
Not included in your delivery
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!