Andre Martin
Kimchi, a Korean side dish, is made by pickling cabbage with ground red chilli pepper. It’s available in the Asian section of Woolworths.
Ingredients
Method
Toss chicken with sauce and sesame seeds in a large bowl. Place in a single layer, on a large oven tray lined with baking paper.
To make topping, place potatoes in a large saucepan. Cover with cold water. Bring to boil. Boil, uncovered, for about 10 to 12 minutes, or until tender. Drain.
Cook in a moderate oven (180C), turning halfway, for about 40 minutes, or until cooked through.
Meanwhile, cook rice in a large saucepan of boiling water, until tender. Drain. Cover to keep warm.
Finely chop 2 tablespoons of the kimchi. Place in a bowl with zucchini and 1 tablespoon vegetable oil. Toss well to coat.
Heat an oiled, large, non-stick frying pan over medium to high heat. Add zucchini mixture. Cook, stirring occasionally, for about 2 minutes, or until tender. Remove from the heat.
Serve chicken over cooked rice with zucchini mixture and remaining kimchi.
This recipe originally appeared on New Idea Food
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