Quick Kim Chi Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Remove any fat from chicken. Stir kim chi well, then measure out 3 cups (750 mL) and coarsely chop.
Place chicken, bone-side up, in a frying pan just large enough to snugly hold pieces in a single layer. Scatter with kim chi. Pour any juice from the kim chi over top as well as ¼ cup (60 mL) chicken broth. Cover and place over medium heat. When it starts to boil, reduce heat to medium-low. Simmer, covered, for 15 minutes.
Turn the chicken. Spoon some of the kim chi overtop. Cover and continue cooking until chicken feels springy when touched, 10 to 20 more minutes or until meat thermometer reaches 165ºF (74ºC). Meanwhile diagonally slice onions into 1 inch (2.5 cm) pieces. Remove chicken to plates or a platter. Stir onions into the kim chi in the pan and stir until they are hot. Spoon over the chicken along with some of the pan juices. If serving with rice, spoon some of the kim chi and juices over the rice as well.
|Per 450 g serving||Amount|
|Saturated Fat||1 g|
|Per 450 g serving||% Daily Value|