What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
ROASTED BUTTER CHICKEN
Have you ever had a strong craving for something super garlicy, creamy and just filled with yummy goodness? Well let me introduce to you a roasted garlic butter chicken, a roasted garlic infused butter sauce coated on light crispy fried chicken.
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This dish has a strong sweet garlic flavour, infused with butter and cream....Yes this does not sound very healthy but it is something you got to try at least once. With the thick butter sauce you are sure to enjoy this dish with some plain rice, noodles or even just by itself.
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Super easy to make with little to no efforts making for the perfect lunch, dinner or breakfast.... if you are looking for something heavier. If you love garlic then you got to give this a go.
How to make Heaven on a Plate?
Ingredients
1.
400g Chicken Thighs
2.
1/2 Cup Double Cream
3.
1/2tb Sugar
4.
2tb Oyster Sauce
5.
1 Head of Garlic
6.
1tb Butter
7.
5tb Corn Flour
8.
1/2 Cup of All Purpose Flour
9.
Curry Leaves
1.
Dice up your chicken into small cubes and marinate with 2tb of oyster sauce and some black pepper. Chop off the end of your garlic, where the roots are. Wrap it up in some tin foil and let it roast in your oven at max temperature for 10-15 minutes.
2.
In a bowl combine 1/3 of water, 5tb of corn flour and 1/2 cup of all purpose flour to make a lovely crispy batter for your fried chicken.
3.
In a pot or pan heat up enough oil to cover the chicken. Using a little bit of the batter add it into the pot and if the batter fries up crispy it is READY.
4.
Dip your chicken into the batter and begin to fry. Drain on kitchen towel to soak up excess oil.
5.
In a pan melt 1tb of butter and gently squeeze our your roasted garlic from this skins. Once fragrant lower the heat to medium low and add in 1/2 cup of doube cream, 0.5tb of sugar, and salt to taste.
6.
Add in your curry leaves and your lovely fried chicken and give it a good toss together.
7.
Let it simmer in your THICCCC Butter sauce.
8.
Serve and enjoy with a bowl of steamed rice.