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Gochujang Roast Chicken Thighs

  • Chicken Thigh 2 pc
  • Gochujang Paste 60 g
  • Soy Sauce 20 ml
  • Garlic Cloves 2 pc
  • Sesame Oil 10 ml
  • Salt 2 g
  • Sesame Seeds 10 g

Polenta Checker

  • Spinach 60 g
  • Ricotta Cheese​ 60 g
  • Lemon Zest 15 g

Yellow Polenta Layer

  • Water 600 ml
  • Salt 5 g
  • Butter 30 g
  • Cornmeal 125 g

Green Polenta Layer

  • Water 500 ml
  • Salt 1 tsp
  • Butter 30 g
  • Cornmeal 125 g

Plating

  • Parmesan Cheese 30 g
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.