It feels incredibly good to be able to use the internet again!
For the past few weeks since we’ve gotten back home to Singapore, we’ve been cable tv-less and internet-less. And to top it all off, everything in the house has been revolting against our year long absence – television’s temperamental, sinks completely choked, a disintegrating sofa etc. Murphy’s Law is true- everything that can go wrong , WILL go wrong all at the same freakin’ time! Perhaps, instead of proving gravitational waves exist, scientists should be explaining why all crap has to be synchronised. #firstworldproblems
But otherwise, it’s so great to be back in our own home and eating all the local food! We’ve been stuffing our faces silly every weekend with food that we’ve missed so much and I’ve gushed about some of it on Instagram. Apart from the crazy humidity and bad hair days, everything else has been awesome. Having been away for a year has certainly given me a fresh perspective to how amazing my country and her people are. I’ve especially missed the vibrancy and youthfulness of Singapore and her multiculturalism.
This Kimchi Chicken Fried Rice, was however one of the last few dishes I made before we left Auckland. There’s a little Korean joint we enjoyed going to along Commerce Street. The owners are a sweet Korean couple who made really good radish kimchi and kimchi fried rice. Because we missed their hospitality and food, I made my own version of her kimchi fried rice.
I’ve said this before and I’ll say it again- fried rice is your friend on a busy weeknight. Minimal prep, hardy any washing up and great flavourful, wholesome meals- who doesn’t want that? Kimchi on its own is full of fantastic fermented flavour (how’s that for alliteration?) and to balance its tangy, spicy taste I’ve added a little fish sauce. I love fish sauce as the fermented anchovies in the sauce are the perfect umami-bomb to many of my rice and noodle dishes. Fermented fish and anchovy is found in a wide array of Asian food such as miso, belachan, chincalok and even traditional Korean kimchi.
This Kimchi Chicken Fried Rice is so tasty that I’m not apologetic about singing my own praises. Seriously, go make this! Slightly spicy and very addictive. Substitute any protein for the chicken and prep all your ingredients before you start. The Korean version usually uses short grain rice but I prefer the less sticky long grain Jasmine rice as it absorbs the flavours better and is much easier to stir-fry. I added a chilli for its colour and a tomato for its flavour but you could omit them both. A fried egg with an oozing egg yolk centre is the perfect accompaniment to this dish. Seriously, go make this already!
Kimchi Chicken Fried Rice
- 300g skinless boneless chicken thighs, dried thoroughly & diced
- dash of white pepper
- dash of fish sauce/pinch of salt
- 2 drops sesame oil
- 4 tbsp vegetable oil
- 1/2 large yellow onion, diced
- 1-2 large garlic cloves, minced
- 1 long red chilli, sliced (optional)
- 1 medium tomato, diced
- 1 – 1 1/2 cups napa cabbage kimchi, chopped
- 1/4 – 1/2 cup kimchi juice
- 2-3 tbsp gojuchang paste (Korean Hot Pepper Paste), mixed with splash of water
- 3 cups cooked long grain jasmine rice
- 3 tsp sesame oil
- fish sauce/ salt
- spring onion, chopped
- toasted korean seaweed, cut into thin strips
- toasted white sesame seeds
- Fried Eggs
- Extra gojuchang sauce
- In a bowl, marinate chicken pieces for 20 mins with all ingredients for marination.
- In a wok/large frying pan over medium-high, heat vegetable oil . Add diced onions and sauté till translucent. Add minced garlic and sliced red chilli. Sauté for about 1 minute till garlic is cooked.
- Add chicken with marination juices and partially cook till slightly browned around the edges. Add chopped kimchi, kimchi juice and gojuchang mixture and stir all the ingredients constantly till chicken is fully cooked and the sauce starts to bubble.
- Immediately add the cooked rice and about 2 splashes of fish sauce. Stir to evenly coat all the rice grains with the sauce.
- Remove from heat. Taste for seasoning. Add more fish sauce/ salt if required. Add sesame oil and chopped green onions. Toss to evenly coat rice with sesame oil.
- Top each serving with toasted sesame seeds, cut seaweed strips and more chopped green onions. Serve immediately with optional sides. I highly recommend the fried egg.