Monday, January 2, 2012

Kimchi Chicken Roulade


I love Kimchi! There are countless of dishes that you could make with kimchi.

I had some kimchi left in the refrigerator, and I thought of preparing a chicken roulade with them. Instead of preparing a sauce to go with the roulade, I made a tomato chicken broth. I simply mixed chicken stock with tomato ketchup and soy sauce, and they're good to go. The tartness from tomato ketchup goes very well with the kimchi.

Kimchi Chicken Roulade

1 piece of chicken breast (flatten)
lemon juice
1/4 cup kimchi
1 tsp gochujang (korean chili paste)
1 tsp honey
olive oil
salt to taste

Flatten your chicken breast. Cut your breast in half length-wise to make the piece thinner. You may pound your chicken with meat mallet if you like your chicken thinner.

Marinade your chicken breast with lemon juice for an hour or longer. I learned that lemon juice would make your chicken tender. Take out your kimchi and squeeze them until let the juice came out. Then, chop them coarsely. Set aside. In a small bowl, mix gochujang with honey, and set aside.

Pat dry your chicken breast with a paper towel. Sprinkle a bit of salt on both side. Next, place chopped kimchi lengthwise along middle of breast. Using plastic wrap, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpick. Rub the rolled chicken with the mixture of gochujang and honey.

Drizzle olive oil in a skillet over medium heat. Brown roulade on each side for 5 minutes total, Cover the skillet with a lid, and let it cook for another 5 minutes or until the roulade is cooked through.

Place your roulade on a cutting board, and remove the toothpick. Cut the roulade into 1 inch slice. Ready to serve. You may serve them with your desired sauce.

p/s: HAPPY NEW YEAR! How did you like the new look on this blog?

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