Martha
Stewart Living Magazine
Adapted
and Husband-Tested in Alice’s Kitchen
Serves
4
Kimchi is a traditional
fermented Korean side dish made with pickled
cabbage and other vegetables. It is the
national dish of Korea. I first tasted kimchi stew in a restaurant and I
loved the intense but balanced flavors.
I then searched for recipes and found this one, which uses ingredients
that are easily found at our little community-owned grocery store. This stew was quite easy to put together and
tasted great! The heat and spiciness
will of course depend upon the kimchi that you use. I omitted the salt called for in the original
recipe because kimchi can be high in sodium.
Ingredients
4 cups cups homemade or low-sodium store-bought chicken
stock or vegetable broth
2½ cups water
2 chicken thighs
1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon minced anchovy fillets
1 jar (16 ounces each) kimchi, undrained
8 ounces extra firm tofu, drained, pressed and cut into
small cubes
3 scallions, white and pale-green parts only, thinly sliced
diagonally
Directions
Bring
stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in
a large saucepan. Reduce heat, and simmer until chicken is cooked through,
about 15 minutes. Remove from heat.
Transfer
chicken to a plate, reserving broth. Let chicken stand until cool enough to
handle. Remove meat from bone and skin, and shred into bite-size pieces.
Add
chicken, kimchi to the cooking broth in pan, and place pan over low heat. Add
tofu to pan, being careful not to break it. Gently shake pan to submerge tofu.
Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5
minutes. Divide soup among bowls. Add
scallions.
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