So as you’ve probably noticed I have a little obsession with kimchi. It’s bursting full of flavour and incredible for digestive health while being packed full of vitamins and minerals that are increased by the fermentation process. Now for this recipe I usually try to use left over chicken from a Sunday roast and marinade it over night in kimchi for a more intense flavour.
200g Chicken ‘Cooked’
50ml Kimchi juice
Roughly chopped kimchi into bite size pieces. Pull cooked chicken meat off the bones and add both the chicken and kimchi to a bowl and incorporate into an even mixture. I like to marinade mine overnight but this is not essential. Now in a separate pan, add rice and water and a little seasoning cook the rice until tender.
Remove the rice onto serving plate. Add the kimchi mixture to the pan and heat through pop on top of the rice and serve with a few coriander leave and a squeeze of lemon or lime.