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Gochujang Roast Chicken with Ricotta and Spinach Polenta
Add a Korean twist by incorporating the spicy, fermented taste of gochujang with how you cook your chicken. Serve along with salty ricotta cheese, and a colourful polenta cake to temper these wild flavours.
Western
Main Course
Ingredients
Gochujang Roast Chicken with Ricotta and Spinach Polenta
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.26
Cost per Serving
Food Cost Margin
Gochujang Roast Chicken Thighs
Chicken Thigh
/pc
2.0 pc
0%
Gochujang Paste
/g
60.0 g
0%
Knorr Pronto Italian Tomato Sauce 2kg
/g
100.0 g
0%
31
Points
Soy Sauce
/ml
20.0 ml
0%
Garlic Cloves
/pc
2.0 pc
0%
Sesame Oil
/ml
10.0 ml
0%
Salt
/g
2.0 g
0%
Sesame Seeds
/g
10.0 g
0%
Polenta Checker
Spinach
/g
60.0 g
0%
Ricotta Cheese
/g
60.0 g
0%
Lemon Zest
/g
15.0 g
0%
Yellow Polenta Layer
Water
/ml
600.0 ml
0%
Salt
/g
5.0 g
0%
Butter
/g
30.0 g
0%
Cornmeal
/g
125.0 g
0%
Green Polenta Layer
Water
/ml
500.0 ml
0%
Salt
/tsp
1.0 tsp
0%
Plating
Parmesan Cheese
/g
30.0 g
0%
/
Gochujang Roast Chicken Thighs
-
Chicken Thigh 2.0 pc
-
Gochujang Paste 60.0 g
-
Soy Sauce 20.0 ml
-
Garlic Cloves 2.0 pc
-
Sesame Oil 10.0 ml
-
Salt 2.0 g
-
Sesame Seeds 10.0 g
Polenta Checker
-
Spinach 60.0 g
-
Ricotta Cheese 60.0 g
-
Lemon Zest 15.0 g
Yellow Polenta Layer
-
Water 600.0 ml
-
Salt 5.0 g
-
Butter 30.0 g
-
Cornmeal 125.0 g
Green Polenta Layer
-
Water 500.0 ml
-
Salt 1.0 tsp
Plating
-
Parmesan Cheese 30.0 g
Preparation
-
Gochujang Roast Chicken Thighs
- Mix gochujang, salt, soy sauce, Knorr Pronto Italian Tomato Sauce, sesame oil, and garlic until well-combined.
- Add the pieces of chicken in half of the sauce mixture. Gently massage the marinade into the meat. Cover and refrigerate overnight.
- On the next day, preheat the oven to 220°C. Place the marinated chicken pieces on a baking tray that is lined with baking foil.
- Pour the rest of the gochujang marinade over the meat. Roast for 30 minutes, or until cooked.
-
Polenta Checker
- Blanch spinach briefly in a large pot of boiling water, then drain and let it cool afterwards.
- Squeeze all excess moisture from the spinach and roughly chop. In a blender, combine chopped spinach and ricotta, then season accordingly with salt and pepper.
- Blend into a smooth paste, then add the lemon zest. Set aside.
-
Yellow Polenta Layer
- Add all the ingredients in a stock pot, then bring to a boil.
- Let it simmer in order to become a thick paste, then pour into a square baking dish. Set aside to cool.
-
Green Polenta Layer
- Add all the ingredients, along with the spinach paste in a stock pot then bring to a boil.
- Let it simmer so it becomes a thick paste, then pour on top of the yellow polenta layer. Cool it down and let it set.
-
Plating
- When the polenta sets, cut the layer, then arrange them on a plate.
- Sprinkle with parmesan cheese.
- Plate the sauce first, then place the roasted chicken on the side of the checkered polenta.
