Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Kimchi-Braised Chicken

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Kimchi-Braised Chicken

Article excerpt

This may be one of the best dishes I made this year. The kimchi will stink up your kitchen, but it's so good! I used canned stock instead of making it from scratch in the the slow cooker.

1 chicken, cut into pieces

Kosher salt

1 tablespoon canola oil

2 shallots, minced

3 tablespoons minced fresh ginger

1 cup sake

1 cups chicken broth

2 cups chopped cabbage kimchi, with juices, divided

2 tablespoons light soy sauce

Pinch crushed red pepper flakes

2 tablespoons fresh-squeezed lime juice

Cooked rice tossed with fresh mint and cilantro

Seasonal pickles, for serving

Pat chicken pieces dry and season all over with salt. Place largest skillet you have on medium heat and add oil. When oil is shimmering, place chicken in pan, skin-side down, and cook for 10 minutes, until skin is crisp and much of the fat has rendered off. …

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