Dry roast the ginger, spring onion & black garlic until charred. Add in the gochujang, stir & once mixed, add in the chicken broth, coconut cream & soy. Let simmer with the lid on whilst you make the other ingredients.
Mix the saffron with the hot water.
Sauté garlic & black garlic in oil for 1–2 min. Then add rinsed rice & saffron bloom, stir to coat.
Add broth + water. Cover, cook on low for 15 min. Rest 5 min, fluff.
Mash the black garlic, then add in the remaining ingredients. Toss & coat the chicken.
Fry the chicken in a lightly oiled pan on both sides until charred. Pour in the remaining sauce & let thicken & become caramelised. Remove & cook the greens with a splash of water on the same pan.
Blitz together all the ingredients for the yuzu salsa verde.
Layer it up: saffron rice at the bottom, Ladle of rich black garlic broth around, chicken on top, greens on the side & yuzu salsa verde all over. Scatter sesame seeds & fried shallots
