Kimchi & Chicken over Coconut Rice

-

This is by far one of the easiest dishes I have ever made. Making the Kimchi (Bok Choy Kimchi)is the hard part but even that was easy to do. I love Kimchi so creating recipes to go along with such a wonderful dish is fun. 

 First, let's make the chicken. You can Sous-Vide the chicken if you want but it's not necessary. Whether you use SV chicken or not this what you will do. I used Smoked Salt, Granulated Garlic & Onion Powder, and my favorite spice Korean Red Pepper. Coat the chicken and grill off. Let cool and cut into bite-size chunks. 

Get your veggies ready. This is not everything I used but it's a pretty picture. 





Use a large skillet or a Wok. Toss in the peppers and onions and saute for several minutes. 







Add some Red-Boat Fish Sauce!!!! Saute for a couple of minutes and add garlic. Make sure to mince the garlic up too. 








Start tossing in everything..... mix well. Make sure to use cilantro ends too.







Toss in Kimchi and Chicken!!!! Mix well.





Pretty pictures of my Kimchi!!!




Add the Coconut milk and the Palm Sugar to taste.  If it's not sweet enough add a little sugar also.


As an option add some sliced pineapple chunks and their juices too.




Finish with crushed peanuts, more green stuff (Cilantro & Green Onion) and fresh bean sprouts. Adjust seasoning with more I.E fish sauce etc.




I used a rice maker but you can do this in a pot. Replace most of the water with Canned Coconut milk. Add in some sugar, salt, and sesame seed oil. 















Comments

Post a Comment

Popular posts from this blog

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  c...
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against...
Read more

Burnt Ends the Sous-Vide way!!!

-
Image
  The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and t...
Read more