Kimchi Chicken

I'll admit that, while I can produce a tasty dish or two now and then, I am not the most ... let's say 'earnest' of 'cooks' (using the word 'cooks' here very loosely). I tend to go for the quick and easy (but nevertheless tasty) option. This means, for example, when I make bolognese, I do not make my own sauce from scratch unlike my good friend/ex-flatmate/cooking fiend/"I can't believe I let her move out!", I simply buy bottled sauce and add to it.

This post is about one of those 'quick and easy' things that I like to make. The 'recipe' - if you can call it that - for my way of making Kimchi Chicken is so ridiculously simple and easy that I am compelled to share it. It's so easy that you don't need any measurements...well that and because I don't measure ingredients when I cook - I just taste it as it goes and add whatever I think needs to be added. Anyway, I whipped it up just now for my lunch tomorrow but it smelt and tasted so good that I was tempted to gobble it up. Luckily I resisted, so my lunch is safe.

Kimchi Chicken

Ingredients:

Kimchi

Pork/Chicken

Garlic

Oil

Salt

Pepper

Sugar

Method:

1. Slice up garlic and pork/chicken

2. Heat up pan with some oil in it

3. Stir fry garlic till fragrant

4. Add pork/chicken and season with pepper and salt

5. Stir fry until pork/chicken is golden brown and fragrant

6. Use tongs or chopsticks to pick kimchi from bag (so that you don't get the sauce) and add to pork/chicken

7. Mix well and add a little sugar to taste if you wish

8. Stir fry until everything is incorporated and smells good

9. Serve with rice