I'm going to cook for my family the most brilliant but, completely bonkers
roast chicken dish. We're going to marinate it with a kimchi marinade
we're going to glaze it with a kimchi glaze, and then I'm going to use this
kimchi also to dress like a whole load of
vegetables. To make the most beautiful rainbow slaw ever, so let's do it. Chicken
you can go aside for a minute, first up the kimchi, I'm going to put it
into a liquidiser. 300g and I'm going to add some
water, 100 ml goes in like that. I'm going to
take some ginger, a nice big fat thumb size piece of
ginger goes in here with the water, and I'm just going to give it a little
bit of a hit of olive oil, and a swig of vinegar. Red or white wine
vinegar, and we're going to whiz that up.
Full of flavour. So I'm going to use this in three ways.
So one third in this roasting tray as a marinade
right, and then over here I'm going to create
a glaze, just take two or three tablespoons
of really nice honey. One, two, the honey turns this
into a shiny sticky tacky glaze, and then this last third that will
become the most incredible dressing for a beautiful rainbow slaw, so
let's do it. Chicken into the marinade, this is the
time to earn your flavour get it in all the cracks and crannies, in
between the little wings around the legs, in the cavity. So let me
just wash my hands, okay just put a little swig of water in.
So the chicken goes in the oven 180 degrees celsius, which is 350
fahrenheit for an hour and 20 minutes. Halfway through I'll take it out
I'll baste all the beautiful juices on top. I might add a little bit more water
and that's going to be the most beautiful, succulent, crispy skin chicken ever.
So the chickens had about an hour of roasting, I've given it a nice little baste.
I want to show you the next part of the story.
First up dry pan, I'm going to toast some sesame seeds, so
just put that on a high heat and just kind of toss it around like this.
It doesn't take very long, look at that. So, in this same pan
I'm going to do rice, get your reliable builders mug
and fill it up with basmati rice, this is perfect
for four to six people, and then two mugs of water.
Tiny little pinch of salt, lid on top medium-high heat about 12 minutes, works
every single time. Let's get this chicken and let's get to
business. Just have a look at this lovely chicken
Wow, come on! So I'm gonna go with the lovely glaze here, and I'm just
gonna embellish. Now is the fun bit
you take your everyday chicken and you give it a proper makeover, I love this
bit because essentially I'm pebble dashing
this lovely glazed chicken with sesame seeds. What I want to do is
take that last third of our kimchi sauce, and I'm going to
take a pack of tofu, I'll whizz it up and that will
become the most incredible dressing for a beautiful, crunchy rainbow
veg slaw. It's going to be amazing, the slaw
the rice, the chicken, come on.
So the tofu gives it an amazing gorgeous, silky texture, now what I'm
gonna do is just add pre-prepped veg. So now just
get your hands in and dress it up, so let's plate it up.
Fork up that rice, fantastic, steamy, light
rice, look at that. That is a roast chicken dinner like you've never seen
before, oh it's just unbelievable.
That kimchi has been a flavour gift that has kept
on going, come on let's get in there.
Oh so good, I think my lot are gonna love it.