Theme of the week: Korean! I have some leftover hot pepper sauce mix from the bibimbap that we had last weekend, so let’s make spicy hot pepper chicken and kimchi chicken.
Prepare and chop up all the needed ingredients. A quarter of a cabbage, 1 carrots, 1 onion, 3 cloves of garlics, 3-4 slices of ginger, 1 bowl of kimchi, chili powder (optional for added spiciness), hot pepper sauce and of course, 6 chopped boneless chicken tights. I’m going to make a bigger batch of kimchi chicken, as it can transform into kimchi stew later of the week.
Spicy Korean Chicken
In a big pot, add in 1 quarter of the chopped chicken, carrots, cabbages, half of the chopped garlics and hot pepper sauce (+ chili powder for extra kick). On medium heat, stir well and cook uncovered for 15-20 mins.
In a large pot, add in the rest of the chopped chicken, garlics, ginger,onions, kimchi and a ts of sugar. Over medium heat, stir well and cook covered for 15-20 mins.
Garnish with chopped spring onions or green chillies. Best serve with a bowl of hot steamy rice. YUM!
Bento dinner box
Update: Kimchi Chicken Stew
In a pot, add in the leftover kimchi chicken, cubed half a firm tofu, spring onions, chicken stocks and bring to a boil. Once boiled, crack in an egg and ready to serve. Taste for seasoning, I added another ts of fish sauce.