Thursday, January 6, 2011

Chicken with Kalbi Marinade

I picked up some organic chickens at Costco the other day so that I could practice my butchering techniques and after I broke down one of the chickens this afternoon I decided to whip up a little marinade for the pieces to soak in before dinnertime. 

The world "kalbi" is Korean and refers to ribs, usually beef ribs. In Korean cuisine the meat is sliced, marinated in a sweetened soy sauce mixture, and then grilled. I adapted the marinade to work with my chicken.  I served the chicken with wild rice and steamed sugar snap peas. Delish. 



 Chicken with Kalbi Marinade  

serves 3-4

1 Whole Organic Chicken*
8 fl oz Soy Sauce
2 oz Brown Sugar
1 tbsp crushed garlic (about 3 cloves)
1 large Shallot, sliced
2 fl oz Sesame Oil 
1/4 tsp Black Pepper 

*You can use a package of breasts or thighs instead if you don't want to breakdown a whole chicken

Method
1. Whisk all marinade ingredients together in a non-reactive bowl until the brown sugar is dissolved 
2. Place chicken into marinade. Cover and Refrigerate for at least 2 hours (or as long as you can!)
3. Remove chicken from marinade and blot the pieces dry. Make sure there are no particles (garlic, shallot, etc) sticking to the chicken because they will burn during the cooking process
4. Heat 1/2 oz of vegetable oil in a saute pan and brown the chicken lightly on all sides - watch the chicken closely as the sugar from the marinade will burn easily if you aren't careful.
5. Place the chicken in a baking dish in a 400 degree oven for about 20 minutes or until the chicken reaches 165 degrees internally.
6. Remove and let stand a few minutes. Serve with your favorite rice. Garnish with toasted sesame seeds. Enjoy!




1 comment:

  1. i really love this recipe..already tried this at home...you can try this recipe

    http://panlasangpinoy.com/2010/01/27/filipino-food-pork-humba-recipe/

    you can just omit banana blossoms if its not available in your area, and I suggest you to double (or triple) the soy sauce and vinegar, that's usually how the filipinos (it's one of the filipino favorite) would cook it. Another method would be to combine the ingredients first and marinate overnight then just bring to a boil, adding water whenever needed.

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