Monday lunch prep: Kimchi stew(-ish) on rice, with Grilled Chicken Thighs
by HarveysBackupAccount
Monday lunch prep: Kimchi stew(-ish) on rice, with Grilled Chicken Thighs
by HarveysBackupAccount
2 Comments
Bit of a “clear out the fridge” prep today but it’s straightforward. I cooked 1.5 scoops (about 1 1/4 cups) dry rice in a rice cooker to go with it.
**Stew**
* 2 Tbsp vegetable oil
* 1 Tbsp minced fresh ginger
* 3-4 garlic cloves, minced
* 6-8 scallions, separated into white and green parts and sliced thinly
* 1 medium or 2 small zucchini, sliced
* 4 Tbsp miso paste
* 1 lb (450g) firm tofu, cut into 1-2cm cubes
* 2 c. (500mL) water or chicken stock
* 3 c. (750mL) kimchi, roughly chopped (don’t get rid of any brine that comes off it)
* About 1 c. (250mL) total frozen peas and/or corn
Heat the oil in a large pot on medium heat. Add the scallion whites and zucchini, then cook a few minutes until the zucchini starts to soften a little. Add ginger and garlic until it’s fragrant (~30 seconds) then add the kimchi, water, and miso paste. Completely mix/dissolve the miso then gently stir in the tofu. Reduce heat and simmer for 10-15 min until the zucchini is as soft as you want it then turn off heat and add the frozen veggies.
**Chicken**
* 2 Tbsp vegetable oil
* 2 Tbsp gochukaru (Korean chili flakes)
* 2 cloves garlic, minced
* 2 tsp ground cumin
Take 2 lbs (1 kg) bone-in, skin-on chicken thighs, sprinkle all over with salt, and put on a wire rack in the fridge for a couple hours. Mix the 4 ingredients above and spread it evenly over the chicken. Cook the chicken on high enough heat to get [nice browning and crispy skin](https://postimg.cc/cvGWNBQQ) (move it to indirect heat if it’s cooking too fast), until it’s about 170F (75C) internal temperature. After the chicken cools a little, cut out the bone and chop into bite size pieces.
Top your stew with the sliced scallion greens and chopped chicken.
That looks soooo tasty, thx for the share!