Yes I know it has been over a month since my last post and I wish I could think of some awesome story why however, simply put I just needed to step away for a few. To me when the blog starts to feel like work I need to take a break. When I find myself becoming critical of my creations because some poor schmuck in blog land might disagree with me using rosemary and honey in the same dish it is time to take a break. When I find myself just pressing the shutter rather than think about how I want this dish to look it is time to take a break. When I start stressing over grammar/spelling because who knows some big name could be reading this post (I swear I am not half an idiot I just really do not care about grammar/spelling) it is time to take a break. When I find myself getting angry after talking to bloggers who would rather discuss SEO or google rankings than food I need to take a break.
In all honestly the month off was the best thing and what I am calling Jeff Spring Cleaning. It allowed me to distance myself and rather than cooking for a blog I cooked for myself. When I finished cooking I did not instantly start positioning umbrellas or softboxes in the dining room to photograph. Heck my umbrellas have not been set up for a couple of weeks and my kitchen table for all appearances besides the fact it is cluttered with mail, magazines, and other junk is a kitchen table. Heck the last two dishes I tanked I was not stressing because oh no I do not have anything to showcase this week whatever will the loyal three followers think?????? Instead they simply were eaten with a smile on my face as I flipped through my best friend Tivo trying to find something.
Now that the sun is out, the garlic is starting to pop up through the leaf cover, and I am plotting the garden I am in a better mood.
This recipe is one of my favorite go to for a quick and simple meal because let us face it pretty idiot proof. I mean seriously you throw everything in a bowl, you wait overnight, and then toss in a wok until done. Heck even if you managed to undercook the chicken just throw it back in the wok. However, it packs wonderful flavor and uses one of my favorite condiments of all times….kim chi.
For this recipe you will need:
- Couple cups of kimchi
- meat from 3 chicken thighs diced into 1 inch squares
- 3 cloves of garlic finely diced
- 1 shallot finely diced
- 1 thumb size piece of ginger finely diced
- teaspoon of toasted sesame oil
- Sambal and sriracha to taste (I used about tablespoon of both)
- Tablespoon of soy sauce
Steps to success:
- Combine everything but the chicken and taste. If you are happy then add the chicken if not adjust.
- Place in fridge overnight.
- Place wok over high burner.
- Add in a splash of high temperature oil (I used canola).
- Add in mixture and toss around until chicken is cooked through.
- Serve and enjoy over rice.
Back to the grind of work and hope everyone is doing great!
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