Vancouver Sun

KIM­CHEE-BRAISED CHICKEN

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Serves: 4

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.

 ??  ?? GORAN KOSANOVIC/FOR THE
GORAN KOSANOVIC/FOR THE

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