Preparation: 

Preparation time: 45 min

Cooking time: 90 min

Serving: 2

Ingredients:

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 gochujang (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

Instructions:

• 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.

• 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 celsius 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.
• Using a blowtorch, carefully flame torch the chicken skin until golden brown, for about 5 seconds. This makes the chicken skin extra crispy. Let it cool