Gochujang Chicken Stroganoff

Method

1. Wash the rice and put it in a 16 cm pot with the water. Boil over high heat for 4 min, then cover and cook over low heat for 15 min.

   Add in this stepShort-grain rice 140 gWater for the rice 200 ml

   high heat→low heat

2. Cut the chicken into 2 cm pieces and season with salt. Heat the oil in a 24 cm pan and fry the chicken over medium-high heat for 6 min until golden. If it has skin, start skin-side down to render the fat.

   Add in this stepBoneless chicken thighs 300 gSalt 2 pinchCooking oil 1 tbsp

   medium-high heat

3. Add the sliced onion, garlic and thinly sliced mushrooms and fry over medium heat for 4 min until the onion is translucent.

   Add in this stepOnion ½Garlic cloves, chopped 2Shiitake (or button) mushrooms 100 g

   medium heat

4. Stir the gochujang, ketchup, soy sauce and honey into the water, pour it in and simmer over medium-low heat for 5 min. Stir now and then so it does not catch, and cut the biggest piece of chicken to check it is white all the way through.

   Add in this stepGochujang (Korean chilli paste) 1½ tbspKetchup 2 tbspSoy sauce 1 tspHoney 1 tspWater 70 ml

   medium-low heat

5. Add the cream and warm over low heat for 2 min until the sauce is smooth and a soft orange, then turn off the heat. Spoon generously over the rice and scatter with sliced spring onion, sesame seeds and potato sticks.

   Add in this stepSingle cream (or whipping cream) 100 mlSpring onions 1Toasted sesame seeds 1 tspThin potato sticks (crisps) 30 g

   low heat