Koreans eat so much of this super-spicy condiment that they say "kimchi" instead of "cheese" when getting their pictures taken!
Next time you have your picture taken, you may want to say “kimchi”. Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its "healthy bacteria" called lactobacilli, found in fermented foods like kimchi and yogurt. Kimchi health benefits includes providing probiotics that help promote digestion, boosting immunity, providing fiber to the body, aid in weight management, assists in diabetes management, rich source of vitamin A, detoxifies the body, cures eczema, helps prevent asthma attack, helps prevent ulcers, improves skin quality, help fight cancer, and promotes healthy heart. Click here to learn more.
Easy Braised Chicken with Kimchi
- 2 tablespoons vegetable or canola oil
- 2 pounds skin-on, bone-in chicken pieces, breasts halved crosswise
- Kosher salt
- 10 scallions, trimmed and chopped, plus sliced scallions for garnish
- 4 garlic cloves, minced
- One 16-ounce jar cabbage kimchi with juice (2 1/2 cups)
- Roasted sesame seeds, for garnish
- In a medium enameled cast-iron casserole, heat the oil over moderately high heat. Season the chicken with salt and pepper and add half of it to the casserole skin side down. Cook until browned, 6 to 8 minutes. Flip the chicken and cook until browned on the other side, 6 to 8 minutes more; reduce the heat to moderate if the chicken is getting too dark. Transfer to a plate and repeat with the remaining chicken.
- Add the chopped scallions, garlic and kimchi with its juice to the casserole and bring to a boil over moderately high heat. Nestle the chicken in the sauce, cover and simmer over moderately low heat until an instant-read thermometer inserted into a piece of dark meat registers 165° (160° for white meat), 20 to 25 minutes. Garnish with sliced scallions and sesame seeds, if desired, and serve.
Recipe courtesy of Food & Wine