Chicken Kimchi Coconut Sauce
- 2
- 40 MIN
Directions
Heat oil at medium heat and add the sliced onions and garlic.
Cook until the onion and garlic are soft (about 5 minutes).
Add the chicken and season with salt.
Cook the chicken until both sides are golden brown.
Add kimchi and chicken stock and mix well. Keep cooking for 15 minutes on medium heat.
After 15 minutes, add coconut cream and toasted sesame oil and cook for another 10 minutes.
Serve with steamed rice, cilantro and sliced red chili.
Ingredients
- Canola oil 20 ml
- Sliced onions 100 g
- Sliced garlic 2 cloves
- Skinless chicken thigh 200 g
- Sliced Jongga Kimchi 200 g
- Chicken broth 300 ml
- Coconut cream 60 ml
- Salt to taste
- O’Food Toasted Sesame Seed Oil to taste
- Steamed rice 180 g
- Cilantro to garnish
- Fresh red chili to garnish
