Kimchi chicken with buttery miso leeks - Penguin Books Australia
Inspired by the rich tangy flavour of kimchi, Nadiya’s crispy roast chicken dish is best served with glutinous, sticky rice to compliment its umaminess.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.
Ingredients
- 60g clarified butter (ghee)
- 75g white miso paste
- a pinch of salt
- 4 large leeks, thinly sliced
- 1.5kg chicken, spatchcocked, with skin on
- 215g kimchi, roughly chopped
- 300g glutinous rice
- 500ml cold water
- 1 tbsp white vinegar
- 2 tbsp dark soy sauce
- 1 tbsp honey
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