Food for Thought: Kimchee Chicken Noodle Stew

Yes, that's right. I'm at it again with the new recipes, and it's quite a lot of fun. This latest entry in my Anglo-Italo-Asian cooking repertoire features kimchee, or what is otherwise known in Korea as pickled cabbage that's been fermented in chili oil. It's something that I've been meaning to try, and I wasn't disappointed by the results:

- 1 Box of rice noodles (or pasta)

- 1 jar of kimchee

- 2 chicken breasts (chopped and cooked with a drizzle of Sriracha chili sauce and some black pepper)

- 2 cups of chicken broth

- 1/2 an onion (chopped)

- A handful of chopped shiitake mushrooms

- 2 scallions (green onions)

- 2 tablespoons of soy sauce

- Olive oil

Cook the noodles according to the instructions. Coat the bottom of a large pot with the olive oil, cook the onion until it browns (this picture is actually of the chicken...)

Add the kimchee and reduce to a simmer. Add the chicken, chicken broth, and soy sauce, cook for about 10 minutes and let it simmer for another 20 minutes.

Toss with the noodles, garnish with the scallions, and serve.

This is a nice, savory dish that is accented by a nice, spicy bite at the end. Granted, it wasn't as hot as I'd expected it to be, but it was a nice variation on cuisine I had not tried before.

Mangia!
- Jon