Kimchi chicken with buttery leeks and sticky rice recipe
 A meal packed with exciting flavours, thanks to the kimchi chicken, buttery miso leeks and the sweet-and-sour drizzle over the sticky rice. 60g/2¼oz clarified butter (ghee) 75g/2⅔oz white miso paste pinch salt 4 large leeks, thinly sliced 1.5kg/3lb 5oz chicken, spatchcocked, with skin on 215g/7½oz kimchi, roughly chopped 60g/2¼oz clarified butter (ghee) 75g/2⅔oz white miso paste pinch salt 4 large leeks, thinly sliced 1.5kg/3lb 5oz chicken, spatchcocked, with skin on 215g/7½oz kimchi, roughly chopped 300g/10½oz glutinous rice 1 tbsp white vinegar 2 tbsp dark soy sauce 1 tbsp honey 300g/10½oz glutinous rice 1 tbsp white vinegar 2 tbsp dark soy sauce 1 tbsp honey Method Preheat the oven to 190C/180C Fan/Gas 5. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes.Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes. Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks. Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks.