CHICKEN, RED RICE & KIMCHI POT - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1¼ cups red cargo rice
• 2 tablespoons sunflower oil
• 1kg (or 8) chicken drumsticks (I use Bostock)
• 2 tablespoons Shaoxing wine (or use extra stock)
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon red rice vinegar or rice vinegar
• 2 cups chicken stock
• 1 leek, finely sliced
• 3cm piece ginger, chopped
• 3 cloves garlic, crushed
• ¼ green cabbage, sliced
• ½ cup kimchi, chopped, plus extra to serve
• 250g sweet stem broccoli or broccolini
• chopped chives, to serve (optional)