Braised gochujang chicken and vegetables

Name: Braised gochujang chicken and vegetables
Ingredients: 3½ tbsp gochujang (Korean chilli paste), or to taste; 2½ tbsp gochugaru (Korean chilli flakes); 125ml (½ cup) light soy sauce; 115g (⅓ cup) Korean rice syrup; 80ml (⅓ cup) clear rice wine; 2½ tbsp clear rice vinegar; 4 garlic cloves, finely chopped; 2 tbsp finely chopped or shredded ginger; 500ml (2 cups) boiling chicken stock; 12 skin-on chicken drumsticks (about 1.75kg); 2 purple sweet potatoes (about 400g), peeled and cut into 1cm slices; 2 large carrots, peeled and cut into 1cm slices; 400g small potatoes, halved if large; 2 tbsp cornflour (optional); 3 spring onions, finely sliced; toasted sesame seeds, to serve

www.lazysundayclub.nz

You’d think, wouldn’t you, that this kind of a bung-together-and-forget simmered recipe would be made for the slow cooker, wouldn’t you. So did we. But THREE tests and many chicken legs later...

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