8 chicken drumsticks
145g sachet Lee Kum Kee Sweet & Sour Chicken Sauce
2 tblsps sesame seeds
1 cup medium grain rice
180g jar kimchi
2 small zucchini, thinly sliced diagonally
Toss chicken with sauce and sesame seeds in a large bowl. Place in a single layer, on a large oven tray lined with baking paper.
To make topping, place potatoes in a large saucepan. Cover with cold water. Bring to boil. Boil, uncovered, for about 10 to 12 minutes, or until tender. Drain.
Cook in a moderate oven (180C), turning halfway, for about 40 minutes, or until cooked through.
Meanwhile, cook rice in a large saucepan of boiling water, until tender. Drain. Cover to keep warm.
Finely chop 2 tablespoons of the kimchi. Place in a bowl with zucchini and 1 tablespoon vegetable oil. Toss well to coat.
Heat an oiled, large, non-stick frying pan over medium to high heat. Add zucchini mixture. Cook, stirring occasionally, for about 2 minutes, or until tender. Remove from the heat.
Serve chicken over cooked rice with zucchini mixture and remaining kimchi.
This recipe originally appeared on New Idea Food