Gochujang Roast Chicken with Ricotta and Spinach Polenta

Name: Gochujang Roast Chicken with Ricotta and Spinach Polenta
Yield: 2
Ingredients: 2.0pc Chicken Thigh; 60.0g Gochujang Paste; 100.0g Knorr Pronto Italian Tomato Sauce 2KG; 20.0ml Soy Sauce; 2.0pc Garlic Cloves; 10.0ml Sesame Oil; 2.0g Salt; 10.0g Sesame Seeds; 60.0g Spinach; 60.0g Ricotta Cheese; 15.0g Lemon Zest; 600.0ml Water; 5.0g Salt; 30.0g Butter; 125.0g Cornmeal; 500.0ml Water; 1.0tsp Salt; 30.0g Parmesan Cheese

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.

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Gochujang Roast Chicken Thighs

Chicken Thigh 2.0 pc
Gochujang Paste 60.0 g
Knorr Pronto Italian Tomato Sauce 2KG 100.0 g
Knorr Pronto Italian Tomato Sauce 2KG

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Per Piece (Can) RM34.00

Per Carton (6 x 2 kg) RM204.00

Product added to cart: Knorr Pronto Italian Tomato Sauce 2KG

Recommended Retail Price
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

Western

Fusion

Chicken

Other Asian

Main Course

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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.