Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie

Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie is a sandwich of champions.

Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie is a sandwich of champions.

Recipe

Equipment

  • Toasted sandwich press
  • Water bath
  • Immersion circulator

Ingredients

  • Gochujang paste
  • Soy sauce
  • Sesame oil
  • Honey
  • Chicken thigh
  • Turkish bread roll
  • Mayonnaise
  • Tomato
  • Lettuce
  • Avocado
  • Brie

Instructions

  1. Marinate the chicken with the gochujang paste, soy sauce, sesame oil, and honey. Then cook in a water bath for 2 hours at 76 °C.
  2. Allow the chicken to cool and pull the meat from the bones.
  3. Trowel mayonnaise onto both sides of a cut bread roll.
  4. Thickly slice a tomato and season with flaky iodised salt.
  5. Lay the tomato on the butt.
  6. Add some lettuce leaves.
  7. Layer on the chicken skin and meat.
  8. Add slices of avocado and brie.
  9. Toast the sandwich.
  10. Cut into triangles because triangles taste better.

    Sous vide chicken and pressure cooker pumpkin soup

    Recipe

    Equipment

    • Pressure cooker
    • Stick blender
    • Water bath
    • Water heater/circulator

    Ingredients

    • Chicken thigh and drumstick
    • Pumpkin
    • Ginger
    • Shallot
    • Spring onion
    • MSG
    • Pepper
    • Maggi original seasoning

    Instructions

    1. The night before place the chicken into a vacuum bag and add some Maggi original seasoning. Seal the bag and put it into the refrigerator.
    2. The following day, cook the chicken for 2 hours at 76 °C.
    3. Open the bag and put the chicken into a bowl and pour the cooking liquor into a jug.
    4. Pull the meat and skin from the bones.
    5. Dice a Kent pumpkin leaving the skin on the flesh.
    6. Peel a rhizome of ginger with a spoon and finely dice it.
    7. Peel a shallot and finely dice it.
    8. Place the pumpkin into the pressure cooker.
    9. Add the ginger and shallot.
    10. Pour in the chicken cooking liquor and add water to just cover the pumpkin.
    11. Seal the lid of the pressure cooker and cook for 45 minutes.
    12. When the pressure in the pressure cooker equals the pressure outside, open the lid.
    13. Put the chicken meat into the centre of a soup bowl.
    14. Season the soup with MSG and pepper and process with a stick blender.
    15. When the soup is smooth, spoon it into the bowl with a ladle around the chicken.
    16. Garnish the soup with slices of spring onion.
    17. Give thanks to the Lord.
    18. Eat with a spoon.

    Photographs

    Cabbage stir-fry with sous vide chicken

    Here’s a relatively low carb cabbage and chicken stir-fry which I’m sure you’ll love.

    Dear Reader,

    Tonight I cooked a cabbage-based dish.

    Cabbage with sous vide chicken thigh and stir-fry carrot and daikon radish

    Ingredients

    • Drumhead cabbage
    • Sous vide chicken thigh
    • Carrot
    • Daikon radish
    • Fennel
    • Ginger
    • Shallots
    • Coriander
    • Red chilli
    • Spring onion
    • MSG
    • Dry sherry
    • Soy sauce
    • Peanut oil
    • Sesame oil
    • Cornflour

    Instructions

    1. Dice the shallots and fennel
    2. Mince the ginger
    3. Slice the spring onion
    4. Slice the coriander roots and stalks
    5. Julienne the carrot and daikon radish
    6. Shred the cabbage
    7. Slice the chicken
    8. Heat a wok
    9. Add some peanut and sesame oils
    10. Toss in the aromatic ingredients and stir-fry until they become fragrant
    11. Toss in the chicken, carrot, and daikon and stir-fry
    12. Add a splash of dry sherry to create some steam and water vapour
    13. Add in the cabbage and toss the wok
    14. Add a splash of soy sauce and the MSG
    15. Make a slurry with cornflour and water
    16. Thicken the sauce with the slurry of cornflour and water
    17. Turn off the heat and stir through the red chillies, coriander leaves and spring onion greens
    18. Transfer everything to a bowl
    19. Give thanks to the Lord
    20. Eat with chopsticks and a spoon
    Cabbage with sous vide chicken thigh and stir-fry carrot and daikon radish

    Hokkien noodles, sous vide chicken thigh, and stir-fry vegetables

    Dear Reader,

    Good evening. I hope you are well. Tonight I wanted to use some noodles with my chicken.

    Daikon radish, carrot, red chilli, and lime

    Ingredients

    • Hokkien noodles
    • Sous vide chicken thigh
    • Carrot
    • Daikon radish
    • Fennel
    • Ginger
    • Shallots
    • Coriander
    • Red chilli
    • Spring onion
    • MSG
    • Dry sherry
    • Soy sauce
    • Peanut oil
    • Sesame oil

    Instructions

    1. Mince the ginger and chop the shallots plus the fennel and coriander roots and stems.
    2. Julienne the daikon and carrot.
    3. Slice the spring onions and red chilli.
    4. Slice the chicken thigh.
    5. Cook the noodles with boiling water.
    6. Heat a wok.
    7. Add in the peanut and sesame oils.
    8. Cook the ginger, fennel, coriander roots and stems, and the shallots.
    9. Toss in the carrot and daikon and soften with a little dry sherry.
    10. Add in the chicken meat and some soy sauce.
    11. Toss in the noodles and toss the wok.
    12. Turn off the heat and mix through the coriander leaves, red chillies, and spring onions.
    13. Thank the Lord.
    14. Transfer everything to a bowl.
    15. Eat with chopsticks and a spoon.

    For stories with recipes, check out the food blog Facebook banned, viz., YummyLummy.com

    Hokkien noodles with sous vide chicken thigh and stir-fry carrot and daikon radish

    Oven-cooked deboned chicken thigh on bread with fennel salad and NQN’s Thai dressing

    I was reading Lorraine’s blog this morning and she described a fennel salad and a Thai-style dressing. It looked really good. #NotQuiteNigella I’ve adapted Lorraine’s recipe.  

    Oven-cooked deboned chicken thigh on bread with fennel salad and NQN's Thai dressing
    Oven-cooked deboned chicken thigh on bread with fennel salad and NQN’s Thai dressing
    Continue reading “Oven-cooked deboned chicken thigh on bread with fennel salad and NQN’s Thai dressing”

    Deboned pan-fried chicken thigh with broccolini and kale sprouts

    I’ve now finished all the pizza dough and other leftover stuff from the weekend. I’m back to the regular weeknight routine of chicken. I’ve been mixing things up and alternating between thigh meat and wing meat lately. This week, it’s thigh meat.

    Deboned pan-fried chicken thigh with broccolini and kale sprouts
    Deboned pan-fried chicken thigh with broccolini and kale sprouts
    Continue reading “Deboned pan-fried chicken thigh with broccolini and kale sprouts”

    Pressure cooker chicken thigh and red cabbage with hoisin and black bean sauces

    It may not look that flash but this was delicious and quick.

    Pressure cooker chicken thigh and red cabbage with hoisin and black bean sauces.
    Pressure cooker chicken thigh and red cabbage with hoisin and black bean sauces.
    Continue reading “Pressure cooker chicken thigh and red cabbage with hoisin and black bean sauces”

    Oven baked deboned chicken thigh and crispy peas

    Hmmm…I really lacked imagination and motivation tonight.

    I’d left a chicken thigh dry brining in the refrigerator overnight so knew I had that. I just couldn’t be bothered making a salad and I had some baby peas in the freezer. I’ve enjoyed using a mortar and pestle lately for grinding whole peppercorns and iodised sea salt crystals so I did that for a seasoning on the dried chicken skin.

    Oven-baked deboned chicken thigh and crispy green peas. Gary Lum.
    Oven-baked deboned chicken thigh and crispy green peas.
    Continue reading “Oven baked deboned chicken thigh and crispy peas”

    Pan-fried deboned chicken thigh

    I’m really enjoying the extra effort to remove the femur from my chicken thighs. Sometimes I tie them up and use surgical knots, tonight though I just laid it flat and seasoned it with iodised salt, freshly ground black pepper, and some fresh thyme and rosemary.

    Pan-fried deboned chicken thigh and salad. Gary Lum.
    Pan-fried deboned chicken thigh and salad.
    Continue reading “Pan-fried deboned chicken thigh”

    Deboned roast chicken thigh

    The Random Yummy podcast is now available in the Apple Podcast App, Stitcher, Pocket Casts, and Anchor.fm Please subscribe.

    Well, today I had a big lunch. I went out with a fellow consultant and our trainees to a local Chinese restaurant, viz., Garran Kitchen. We had duck, bean curd with chicken, pork, and beef.

    Tonight I wanted something light but rather than just stick a chicken thigh in the oven I thought I’d play with my meat first.

    Deboned chicken thigh rolled around Spam with a drumstick and extra Spam. Ready for the oven. Gary Lum.
    Deboned chicken thigh rolled around Spam with a drumstick and extra Spam. Ready for the oven.
    Continue reading “Deboned roast chicken thigh”
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