3- to 3 1/2-lb (1.4-1.6 kg) chicken, cut into
8 pieces (giblets and wing tips removed) Kosher salt
1 tbsp (15 mL) canola oil
2 shallots, minced
3 tbsp (45 mL) fresh ginger root, peeled and minced
1 cup (250 mL) sake (may substitute Chinese
rice wine or dry sherry)
1 1/2 cups (375 mL) no-saltadded chicken broth
2 1/2 cups (625 mL) chopped cabbage kimchee, with juices
2 tbsp (30 mL) light soy sauce Pinch crushed red pepper flakes
2 tbsp (30 mL) fresh lime juice Cooked rice with cilantro and mint, for serving
1. Pat the chicken pieces dry, then season liberally with salt all over.
2. Heat the oil in a large skillet over medium heat. Once the oil shimmers, work in batches to brown the chicken pieces on both sides, transferring them to a plate as you go. (This should take about 10 minutes on the skin side and
3 minutes on the second sides.)
3. Once all the chicken’s done, add the shallots and ginger to the skillet and cook for about 3 minutes, stirring, until softened.
4. Pour in the sake; increase the heat to high and cook for about 2 minutes, or just long enough for the wine to evaporate.
5. Transfer the shallot mixture to the slow cooker, then add the chicken pieces and broth.
6. Add 1 1/2 cups (375 mL) of the kimchee and its juice, plus the soy sauce. Cover and cook on low for 4 hours.
7. Uncover and add the crushed red pepper flakes and the lime juice, stirring gently to incorporate. (The chicken will be fallingapart tender.)
8. Divide the chicken, kimchee sauce and some rice among individual wide, shallow bowls or plates.
9. Top each portion with some of the remaining kimchee, and place a few pickled vegetables on the side of each one. Serve warm.