|Yeah, kind of a weird photo...it's the leftovers in my husband's massive lunchbox (6-Pack Bag) which I reviewed here on a friend's blog|
SLOW COOKER KIMCHI CHICKEN
- 1 cup low-sodium chicken broth
- 4 scallions, green and white parts seperated, sliced
- 6 garlic cloves, minced or pressed
- 1 Tbs soy sauce or coconut aminos
- 2 tsp palm sugar or other sweetener of choice (can probably omit this if need be)
- 1 Tbs dark sesame oil
- 1 tsp minced or grated fresh ginger or 1/4 tsp high-quality ground ginger
- 2 lbs boneless skinless chicken thighs
- About 2 cups cabbage kimchi, drained
- Combine all ingredients except for the scallion greens, chicken, and kimchi in the slow cooker.
- Nestle the chicken thighs in the sauce, spooning some over the top.
- Cover and cook for 4 to 6 hours on low (preferably closer to 4 hours)
- When ready to serve, turn heat to high, add the kimchi, and cook for about 20 more minutes. Serve sprinkled with the scallion greens.
I served this with cauliflower "fried rice". There are lots of recipes for this, though I used some of the guidelines from Steamy Kitchen. Specifically, I added fish sauce and Chinese sausage (lap cheong); the suggestions for cooking the rice didn't apply because I was using cauliflower. If you don't have Chinese sausage you could substitute roast pork, ham, bacon, or just leave out the meat component and add a little extra oil. I chose bean sprouts, snow peas, and shittake mushrooms as my vegetables, though you could probably use anything you'd like. Most recipes I've seen suggest a mix of frozen carrots, corn, and peas but I wanted to select items that are less starchy. I've seen recipes which use broccoli but I wanted more contrast with the cauliflower base.
Make sure to have everything prepped, measured, and ready to go when making this.
CAULIFLOWER FRIED "RICE" WITH CHINESE SAUSAGE
Serves about 6 as a side dish
- 1 small head cauliflower, washed, thoroughly dried, and run through the shredding disk of a food processor
- 1/2 tsp grated fresh ginger or 1/4 tsp high quality ground ginger
- 1 tsp Shao Xing rice wine or sherry
- 1/4 tsp dark sesame oil
- 2 eggs, beaten
- 2 scallions, thinly sliced
- 2 shittake mushrooms, caps only, thinly sliced
- 1/4-1/2 cup bean sprouts, washed and dried (I used 1/4 cup but may use 1/2 cup next time)
- 1/4-1/2 cup snow peas, ends snapped and cut on the diagonal into bite-sized pieces (same as above; I used 1/4 cup but may use 1/2 cup next time)
- 2 tsp fish sauce
- 2 tsp soy sauce, coconut aminos, or more fish sauce
- 1/2 cup diced Chinese sausage (this was two links for me)
- Combine the ginger, wine or sherry, sesame oil, soy sauce, and fish sauce in a small bowl. Set aside.
- Heat a wok or very large skillet over medium-high heat. When hot, add the sausage and turn the heat down to medium-low. Cook for about 5 minutes or until fat is rendered from the sausage. Remove sausage with a slotted spoon. Turn heat to medium-high, add eggs, and scramble until cooked. Set the eggs aside.
- Wipe out the skillet and add a bit of extra oil. Saute the mushrooms over medium-high until just softened, then add the scallions, snow peas, and bean sprouts. Stir-fry for a minute or until just starting to soften. Add the cauliflower "rice" and stir to combine thoroughly. Mix in the fish sauce mixture, then turn heat to low and cover. Cook until soft but not mushy, tasting frequently to be sure not to overcook.
- Stir in the sausage and eggs and serve hot.