For the chicken:
350 g chicken thigh, boneless
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1 tbsp lemongrass, finely chopped
1 tbsp gochuchang (korean red pepper paste)
1 ½ tbsp cane vinegar
2 tbsp soy sauce
2 g calamansi with rind (or about 1 tbsp), finely chopped
Aluminum foil, 5 meters
15 pcs toothpicks
For the kimchi rice:
480 g jasmine or japanese rice, cooked
125 g Korean kimchi, roughly chopped
10 g leeks, thinly sliced
3 tbsp sesame oil
1 tbsp gochujang (Korean red pepper paste)
1 tsp black sesame seeds
½ tbsp Korean chili flakes
½ tbsp garlic, finely chopped
Salt, to taste
For the sauce:
3 tbsp honey
2 tsp sesame oil
1 tbsp gochujang (korean red pepper paste)
½ tbsp cane vinegar
For the garnish (optional):
10 g leeks, thinly sliced
10 g carrots, shredded
5 g yellow bell pepper, thinly sliced
5 g red bell pepper, thinly sliced
5 g green bell pepper, thinly sliced
5 g alfalfa sprouts
5 g parsley, roughly chopped
In a mixing bowl, add the ingredients for the chicken: garlic, ginger, lemongrass, gochujang, cane vinegar, and soy sauce. Mix well to combine.
To the bowl, add the chicken thigh and chopped calamansi. Mix well to ensure the chicken is evenly coated with the sauce.
Place the chicken in the fridge to marinate for about 30 to 45 minutes.
To give the chicken marinade an extra zing, you can add some shredded ginger or lemon/ lime zest. If you have time, you can marinade the chicken overnight to make it more flavorful.
You may substitute cane vinegar with rice vinegar.
You may substitute chicken leg with 250 g of pork tenderloin. When using tenderloin, slice the meat into thin 0.5 cm thick pieces. Pound the slices with a meat tenderizer tool.
In a separate mixing bowl combine the kimchi, korean chili flakes, gochujang, leeks and garlic. Mix well to combine.
Once evenly mixed, pour the mixed ingredients onto the cooked rice. Mix well to combine.
To the rice, add the sesame oil and black sesame seeds. Mix well to combine and set aside.
In a mixing bowl, add the ingredients for the sauce: honey, sesame oil, gochujang, cane vinegar.
Mix with a whisk, until the ingredients are well blended.
Set the sauce aside for later.
Preheat the oven to 350 degrees celcius while you stuff the chicken.
Remove the chicken from the fridge and drain to remove excess marinade and herbs.
Place the chicken on a clean flat surface, like a chopping board.
Scoop 125 g kimchi rice and place in the center of the boneless chicken leg.
Slowly roll the chicken thigh up into a cylinder shape.
Seal the edges and both ends with toothpicks to prevent the rice from spilling out.
Thinly slice the leeks and bell peppers into strips.
Wash and drain the alfalfa sprouts.
Roughly chop the parsley.
Soak the sliced and chopped garnishes in a bath of ice water, this will make them curl up.
Keep them in ice water until they are ready to be used as garnish on top of the chicken, as this ensures their freshness.
Place the stuffed chicken into a heatproof tray or baking dish.
Place the dish into the oven and bake for about 30 to 45 minutes, or until the meat is fully cooked (when it turns white and opaque).
Remove the chicken from the oven.
If you do not own a blowtorch, you can skip the step of flame-torching the chicken skin.
Place the chicken onto your serving plate.
Garnish with the leeks, bell peppers, alfalfa sprouts and parsley (optional).
Top the chicken with the sauce and place the extra sauce in a gravy boat or sauce dish on the side.
Your dish is now ready to serve!
This recipe is a finalist of the AFN Food Awards 2021. Join our AFN Super Community on Facebook for more community recipes and contests.