Hello y’all! Welcome to my new Beyond Kimchee site.
First of all I apologize for not posting recipes for a while. Sometimes life throws you with things that are crazy and chaotic. But in the middle of all the craziness, I managed to create my new blog with its own domain name. Oh, bless my diligence…
If you have been a subscriber with my blogger blog, please, add this site to your subscription again either via E-mail or RSS. Because I don’t want to looooose you… I still have lots of work to fill many pages and re-edit older posts that I transferred. But I decided that I should work things out as I am blogging along. It will take some time. So, please, be patient with me.
Okay, I will stop self-promoting my blog now.
I chose simple Korean Chicken Salad with cucumber in tangy sesame mustard dressing as my very first recipe for my new blog. This recipe is great for many reasons.
#1: You like chicken.
#2: It is very Korean.
#4: Heart healthy, figure friendly, gluten free, and stress free, I think…
#5: Because Holly (me) recommends it — most important!
The secret of bringing this recipe to be the top notch is in poaching your chicken without yielding any gamy poultry smell. I will show you how you can achieve that. So come along and watch carefully, Okay?
Poach chicken breasts with onion, ginger, garlic and bay leaves over low heat for 30 minutes. There is one ingredient I want to add in this step though.
This is totally optional ingredient. It is Korean red ginseng powder. This gets rid of those yucky poultry smell like no other, and adds wonderful Korean flavor into your chicken.
You can buy this in major Korean grocery stores, or fly to Korea to buy it at Incheon airport (w/ duty free). A little expensive ($50!!!) but makes wonderful health supplement tea (mixed with honey) to boost your immune system.
Lovely salad with a slight zing…
Stuff into Croissant to make a sandwich if you wish.
That might be your next Asian chicken salad sandwich on the go.
But for me…
I just like to eat the way it is…
with my handy dandy chopsticks.
- 2 chicken breasts, boneless & skinless
- 1 Asian cucumber or English cucumber, seeded and thinly sliced
- ½ teaspoon salt
- ½ medium white onion thinly sliced
- 1 onion or leak, cut into chunks
- 5 garlic cloves
- 2 ginger slices
- 2 bay leaves
- 2 tablespoon rice wine
- ½ teaspoon Korean red ginseng powder, optional
- 2 tablespoon toasted sesame seeds
- 2 teaspoon Korean mustard, yeongeoja
- 1 tablespoon soy sauce
- 2 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon water
- pinch salt
- In a sauce pan add the chicken and other poaching ingredients, pour water to cover all. Bring to low heat and poach you chicken for 25-30 minutes. Take the chicken out and discard the rest.
- Cool you chicken and shred into bite size pieces. Let them chill until ready to use.
- Sprinkle ½ tsp salt over cucumber slices and toss. Let it sit for 10-15 minutes to extract the moist. Rinse the cucumber slices once and squeeze out to remove water. Set aside.
- To make the salad dressing, briefly crush the toasted sesame seeds in a mortar. Mix all the ingredients in a bowl.
- In a mixing bowl combine chicken, cucumber, and onion. Drizzle the dressing over and toss well with your hand with gentle massaging motion. Serve cold or at room temperature.