Chicken Thighs in Kimchi Sauce

🥘 Ingredients

• asian pear
  2 unit
• chicken thighs
  24 oz
• cilantro
  ½ ounce
• jasmine rice
  1 c
• kimchi hot sauce
  8 oz
• pepper
• salt
• sesame oil
  2 tbsp
• shallot
  1 unit
• shredded red cabbage
  8 oz
• sugar
  4 tsp
• vegetable oil
  2.667 tbsp
• water
  ¾ cup
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot
• large pan
• small bowl
• bowl

1. 

   1

   Bring water and a pinch of salt to a boil in a small pot . Add jasmine rice and cover. Lower heat, reduce to a gentle simmer, and cook until tender, ⏱️ 15 minutes .

   water: ¾ cup, salt, jasmine rice: 1 c
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Season chicken thighs all over with salt and pepper . Add to pan and cook until browned and no longer pink in center, 5-6 minutes per side. Remove pan from heat and let chicken cool slightly.

   vegetable oil: 2.667 tbsp, chicken thighs: 24 oz, pepper
3. 

   3

   Wash and dry all produce. Halve and core asian pear , then cut into ¼-inch-thick slices. Stack slices on top of each other and cut into thin matchsticks. Roughly chop cilantro . Halve, peel, and thinly slice shallot until you have about 2 TBSP.

   asian pear: 2 unit, cilantro: ½ ounce, shallot: 1 unit
4. 

   4

   Place white wine vinegar and 2 tsp sugar in a small bowl . Add sliced shallot (to taste - you may not use all). Stir to dissolve sugar. Season with salt and pepper. Set aside to pickle shallot.

   white wine vinegar: 3.333 tbsp, sugar: 4 tsp
5. 

   5

   Place shredded red cabbage , pear, cilantro, sliced shallot, shallot pickling liquid, sesame oil , and 1 TBSP oil in a bowl . Toss to combine. Season with salt and pepper.

   shredded red cabbage: 8 oz, sesame oil: 2 tbsp
6. 

   6

   Add half the kimchi hot sauce to pan with chicken. Toss to coat chicken. Divide rice, slaw, and chicken between plates. Drizzle with remaining kimchi sauce (to taste).

   kimchi hot sauce: 8 oz