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*
Finely sliced spring onion to garnish
Ingredients for Miso marinade
3T white miso paste*
3T Kecap Manis sweet soy
2T rice wine vinegar
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.