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By Food According to Bree :: Romeo’s

As seen on Season 3 of Adelady TV on Channel Nine.

Ingredients (serves 10)

600g free range chicken thighs

2 baby cos lettuce

1C bean prouts

1 tub of kim chi*

Sesame seeds

Coriander leaves

Finely sliced spring onion to garnish

Ingredients for Miso marinade

3T white miso paste*

3T Kecap Manis sweet soy

2T rice wine vinegar

2T honey

1T sesame oil

2T minced garlic paste

1T grated ginger paste


Mix together all of the marinade ingredients and evenly cover the whole chicken thighs. Set aside to marinate for 1 hour.

Remove the bases of the lettuce and separate the leaves. Wash well and dry, then arrange the larger, outer leaves on a serving platter. Finely shred the smaller internal leaves and set aside.

Heat your BBQ grill to a medium/high heat and then grill the chicken for 4-5 minutes each side until cooked through and caramelized. Brush liberally with marinade while cooking.

Set the cooked chicken aside to rest for 5 minutes and then chop into bite sized slices.

Place some of the shredded lettuce into each cup. Top with a scattering of bean shoots and some Kim-chi and then top with the sliced chicken. Scatter over the spring onions and sesame seeds and serve immediately.

*Note: Kim-chi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables (usually cabbage) with a variety of seasonings. There are many types available (from traditional to organic/paleo) due to our recent ‘fermented foods’ craze and it is readily available in all good green grocers and Asian markets.

*Note: White Miso is a fermented soy bean paste. It is readily available in all good supermarkets and Asian markets.

*Note: This recipe would also work amazingly well with steak or a firm white fish.

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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