BBQ Roast Chicken - Chef Recipe by Shawn Sheather
Garlic infused BBQ roasted chicken, caramelised Winter vegetables with a Dijon dressing.
120 g thinly sliced pork, cut into bite sized pieces
1 1/2 Tbs vegetable oil
2 garlic cloves, chopped
1/2 onion, chopped
1/2 cup kimchi, roughly chopped
2 cups cooked rice (left to harden overnight in the fridge)
1 Tbs soy sauce
1/2 Tbs sugar
1 Tbs sesame oil
Pinch of salt and black pepper, to taste
2 Tbs kimchi juice
1 green onion (scallion), chopped
1 Tbs gochujang
1 tsp soy sauce
1 tsp sugar
1 tsp sesame oil
Pinch of black pepper
2 eggs, fried
Extra chopped scallions for garnish
Combine pork with marinade and set aside.
Remove the rice from the fridge and let it set to room temperature, you can speed up this process via a microwave.
Heat oil in a non stick wok on high heat. Fry the garlic and onions until the onions are soft. Add the pork and fry until cooked.
Add kimchi and fry for another minute, then add the rice.
Break up the rice and mix it through the wok. Add soy sauce and sugar - mix. Spread the rice out in one layer so that it cooks evenly. Let it fry for another minute, be sure to the flip the rice occasionally. Stir through chopped onions, add salt and pepper to taste.
Add sesame oil and kimchi juice and toss through the rice for half a minute until glossy.
Serve immediately and garnish with a fried egg and green onion.
Credits: Fern Ong