Mr.A JAYAVARDHAN ( BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
700 gms Chicken breasts
06 nos Garlic, cloves
30 gms Ginger, peeled and chopped
60 ml Maple syrup
15 ml Soy sauce
10 ml Vinegar
05 gms Salt
10 gms Sugar
12 gms peanuts
20 gms Red cabbage julienne
50 gms Kimchi liquid
Method
Preheat the oven to 220°C. Grease a baking tray and line with baking paper.
Crush the garlic, ginger, and mix it with vinegar, soy sauce and salt.
Marinate the chicken breasts with the marinade and refrigerate.
Mix kimchi liquid and maple syrup in a bowl until combined. Add rest of the soy sauce, vinegar, salt and sugar. Add the marinated chicken breasts in the kimchi mixture and leave it for 1 hour.
Remove chicken from kimchi mixture and spread over prepared tray.
Place rest of the kimchi mixture in a saucepan over high heat and bring to the boil.
Reduce to a simmer and cook, stirring occasionally, for 3-5 minutes or until reduced slightly. Remove from heat.
Brush chicken with a little kimchi mixture and roast, basting regularly with kimchi mixture, for 25 minutes or until cooked through and sticky.
Transfer chicken to a serving platter, scatter with peanuts and baby coriander, and serve with kimchi.
