How does this dish look? Whatever you think, it’s beyond that! 🙂
Here’s a little behind-story of how this dish was born! Main ingredients are kimchi and chicken. Kimchi is a traditional Korean food but this dish is not traditionally “Korean”. Actually, I gotta thank my husband – ex hotel chef- who created this awesome dish for the Korean Food Cooking Contest held in Seoul, Korea in 2011. There were a lot of “foreigners” who cooked great dishes but his kimchi stuffed chicken thighs were the most loved dish by the audience, who were mostly culinary students. Since then, it’s been HIS dish and I am totally stealing it this time because I did it on my own with a little personal touch! :p
*** Recipe ***
1. Get a couple of chicken thighs and debone them.
2. Pound them flat, if necessary.
3. Sautee some chopped kimchi. Depending on your preference, add veggies and/or cooked rice. I put some zucchini (to add more color) and rice.
4. Spread the cooked kimchi onto the flat chicken thighs and roll them.
5. Season the outer part of the chicken thighs – the hubby used sweet Thai chili sauce but this time I used bacon, which turned out to be really good.
6. Put them in the oven for 25-30 minutes (380°F) COVERED.
7. Get rid of the cover and broil them for about 5-10 minutes (both sides) so they get that sexy color!
You can do so much with this dish in terms of presentation. I cooked some cauliflower to go with it. The hubby made some tangy salad last time (first picture above). Get creative and amuse your senses! Enjoy!