Sticky Korean Wings With Pea And Sesame Rice

• porsi: 2 Servings
• waktu aktif: 35 minutes
• total waktu: 40 minutes

Bahan-bahan

Gochujang 2 tbsp

Fish Sauce 2 tbsp

Cider Vinegar 1 tbsp

Caster Sugar 1 tsp

Garlic 4 cloves

Chicken Wings 500g

Spring Onions / Scallions 5x

Sesame Oil 2 tbsp

Basmati Rice 150g

Frozen Peas 100g

Water 300ml

Petunjuk

Preheat the oven to 210°C and line a large baking tray with baking paper.

Add 2 tbsp of gochujang, 2 tbsp of fish sauce, 1 tbsp of vinegar, and 1 tsp of sugar to a large mixing bowl. Peel, then finely grate in 2 cloves of garlic we will use the rest later.

Add chickens wings to the bowl and give everything a good mix, ensuring the wings are well coated.

Lay the coated wings onto the lined tray, ensuring they are well spaced.

Roast in the oven for 20-25 minutes, until charred in places and cooked throughout. Get on with the rest of the dish in the next steps while you wait.

Thinly slice spring onions crossways, then peel and mince the remaining 2 cloves of garlic.

Add 2 tbsp of sesame oil to a medium saucepan and place it over a medium-high heat.

Once the oil starts to shimmer and loosen, tip in all of the spring onions and all the garlic. Fry for 2-3 minutes, until fragrant.

Wash rice in a sieve under running water, shake off any excess moisture, add it to the pan, and stir to coat.

Add water to the pan along with a generous pinch of salt, then bring everything up to a boil.

Reduce the heat to low, cover with a lid and cook for 8-10

Reduce the heat to low, cover with a lid and cook for 8-10 minutes, until the grains are nearly soft and almost all the water has been absorbed.

Crack on with a bit of washing up! When the rice timer sounds, add peas, replace the lid, and steam them with the rice for another 2 minutes until they are both soft and all the water has been absorbed.

Once the rice is ready, fluff the grains with a fork and divide between serving plates. Add the wings, scatter over the reserved spring onions, and serve.