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Aromatic Water Parsley and Aged Kimchi Chicken Stir-fry: A Rice-Thief Dish





Aromatic Water Parsley and Aged Kimchi Chicken Stir-fry: A Rice-Thief Dish

Making ‘Water Parsley & Aged Kimchi Chicken Stir-fry’, a Side Dish That Will Steal Your Rice

I had some leftover water parsley, aged kimchi, and chicken that felt like an awkward amount. I was wondering what to do with them when I happened to see a stir-fried pork dish. At that moment, I thought chicken stir-fried like that would also be a great rice-thief! So, I tried making this Water Parsley & Aged Kimchi Chicken Stir-fry. The fragrant water parsley pairs wonderfully with the aged kimchi and chicken. I ate two bowls of rice after a long time.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Chicken
  • Occasion : Everyday
  • Cooking : Stir-fry
  • Servings : 2 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Anyone

Main Ingredients
  • 2 pieces Chicken Breast (or thigh meat)
  • 1/4 head Aged Kimchi (well-fermented)
  • 150g Fresh Water Parsley
  • 1/3 Onion
  • 1/2 Carrot
  • 1 Scallion (Green Onion)
  • 4 Tbsp Water

Chicken Marinade
  • 1 Tbsp Gochujang (Korean chili paste)
  • 1 Tbsp Gochugaru (Korean chili flakes)
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Worcestershire Sauce
  • 0.5 Tbsp Sugar
  • 0.5 Tbsp Minced Garlic

Cooking Instructions

Step 1

First, prepare the chicken. If using chicken breast, cut it into bite-sized pieces, about 2-3 cm. Using chicken thigh or bone-in chicken will add even more flavor.

Step 2

In a bowl, combine the prepared chicken with all the ‘Chicken Marinade’ ingredients. Mix well to ensure the marinade coats the chicken evenly, keeping in mind that it will be stir-fried with aged kimchi.

Step 3

Gently massage the marinated chicken with your hands for 3 minutes to help the flavors meld. Then, cover the bowl with plastic wrap and refrigerate for 20 minutes to let the flavors fully penetrate the meat.

Step 4

Now, let’s prepare the vegetables. Slice the carrot into bite-sized pieces, similar to the size of the chicken.

Step 5

Slice the onion into thick strips (julienne). Slicing them too thinly can cause them to become mushy when stir-fried.

Step 6

Roughly chop the scallion into large pieces. Adding it towards the end of cooking will enhance the dish with its aromatic quality.

Step 7

Wash the fresh water parsley thoroughly to remove any dirt. Cut it into lengths that are easy to eat in one bite.

Step 8

Cut the aged kimchi into manageable pieces. It’s best to cut them slightly larger than bite-sized so they retain a pleasant texture after stir-frying. Your vegetable preparation is now complete!

Step 9

Let’s start stir-frying! Heat about 4 tablespoons of cooking oil in a pan. Add the sliced aged kimchi and stir-fry it. It’s best to maintain high heat throughout this process. Stir-frying the kimchi first helps to mellow its sourness and deepen its flavor.

Step 10

Once the kimchi has softened and wilted slightly, add the sliced carrots and scallions. Continue to stir-fry until the vegetables are slightly tender.

Step 11

When you start to smell the fragrant aroma of the scallions, add the marinated chicken to the pan. Stir-fry quickly over high heat, constantly tossing to prevent sticking and ensure even cooking.

Step 12

When the chicken is about 90% cooked, add the 4 tablespoons of water. Continue to stir-fry until the water has completely evaporated and the chicken is fully cooked. This step allows the sauce to thicken and coat the ingredients beautifully.

Step 13

Once the liquid has mostly disappeared, add the sliced onions. Stir-fry rapidly over high heat for about 1-2 minutes. Cooking vegetables over high heat for a short time prevents them from releasing excess moisture and helps maintain their crispness.

Step 14

Finally, add the chopped fresh water parsley and give it a quick toss. Your delicious ‘Water Parsley & Aged Kimchi Chicken Stir-fry’ is complete! Avoid overcooking the water parsley to preserve its fresh, aromatic flavor.



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