We'll return to our regularly scheduled 'Shroomapalooza in a moment... But first...
I wanted to do something with chicken...
And my recent trip to H Mart in Hartsdale had me in a Korean state of mind.
So, with a major shout-out to the legendary Kay Chun at Food & Wine magazine...
I sautéed a bunch of minced garlic, added a heaping tablespoon of gochujang (the ubiquitous hot pepper paste of Korean cuisine) and some soy sauce, along with a bit of sherry vinegar and white wine. Just before taking the sauce off the heat, I added some micro-planed ginger.
Then I took a chicken breast, cut it into nuggets, salted and peppered them, dipped them in egg, then flour, and shallow-fried them. In the meanwhile, I sautéed a few quartered bok choy. I plated a mound of brown rice... added the chicken nuggets... drizzled with the gochujang sauce.... scattered chopped scallions on top... with a little kimchi on the side... some sesame oil on the bok choy...
HAPPYHAPPYHAPPY!!!!!!!
Not totally traditional... but very, very tasty!