The exotic the lab is not
A Vacation of senses is not unlike one taken in steps
Except that the sensation comes from within.
Spicy, sour, sweet and more spice
Korean came to mind and I added rice.
Thanks to Not-Eating-Out, specifically in New York,
A varied and vegetable-heavy refrigerator and stress to quell
Kimchi and Chicken, a need for food in one pot
Meandering, not hurried.
The joys of solitary the sojurn:
Life at one's only pace.
One-Pot for one: Kimchi-Chicken
- 1 Breast or boneless thigh chicken, trimmed
- 1 cup sliced Turnip, 1/2" cubes
- I used Harukei, any variety will be fine
- 1/2 large carrot in quartered slices
- 1 medium beet, cubed into 1/2" pieces
- 1/4 yellow Onion, cut into small pieces
- 1/2 cup Vegetable broth or some such liquid
- 1/2-1 cup water
- 2 tbsp Kimchi
- 2 tsp minced garlic (1 clove)
- 1 tsp minced gresh ginger
- 1-2 tsp Gochujang
- A red chili paste to your liking? Think Sriracha but with less salt and more texture.
- 1/4 tsp Cumin
- Black pepper and plenty of it
- Salt to taste
- Brown, White, Red, Black - however you like-it-rice.
- 1/4 cup per serving
First heat the garlic and oil with Cracked pepper and salt in the bottom of a pan or, my favorite, the cooking vessel you will soon bake. By the way, preheat to 350 F if you like. Heat oil and garlic until aromatic on high heat, a moment or two, before adding chicken to quickly brown each side; reduce heat and add stock (beer, the inspiration I followed suggested rice wine but I have none - Sake maybe?)
Add all cut vegetables and cover with water and any more stock. Add spices, chili paste, and increase heat until the pot boils. Add Rice - I used 1/8 cup short-grain white and 1/8 cup Brown to get the texture, starch of the short grain, and nutrition of the brown, all together. Stir to combine and cover. Bake this stew for about 30 minutes, reduce heat to 250 and finish baking uncovered for an additional 15.
Serve over raw greens if you choose - I'm a stickler for green foods, perhaps you are too.