Nurungji Whole Roasted Chicken

Trim the thick yellow fat around the chicken's legs with scissors and clean the inside of the chicken.

Wash the glutinous rice, drain it in a sieve, put it into the rice cooker, and add 3 measuring cups of water.

Add 1 tsp of salt to season, place it in the electric rice cooker, and cook using the '100' course to complete the sticky rice.

Cool the finished sticky rice to make it cold rice.

Pour a little cooking oil on the surface and massage the chicken evenly with salt and pepper, estimating the amount as if you were seasoning it for dipping.

Place the chicken on an oven tray, first facing mostly upward, then place it on the rack to allow hot air to circulate underneath, and roast in a 230-degree oven for 45 minutes, which is half of the total 90-minute cooking time.

Mince a handful of garlic and mix it with minced garlic, sugar, vinegar, water, and whole grain mustard to make the garlic mustard sauce.

After 45 minutes, take the chicken out, flip it over, brush it generously with cooking oil, and place it back in the 230-degree oven to roast for the remaining 45 minutes.

Once roasted, cut the center of the chicken's back and belly with scissors to spread the chicken out.

Place some butter on a stone plate, and before the butter burns black, scrape the rice from inside the chicken onto the stone plate.

Spread this rice out thinly to make scorched rice (nurungji).

Place the roasted chicken on top of the scorched rice and serve with the garlic mustard sauce.