I forget how I found tonight's recipe, but I knew the minute I read it that I was going to have to make it. I love sesame and ginger together, and the opportunity to try a new pepper? I'm not going to pass that up.
I did make a few adjustments of my own, starting with the sauce.
¼ cup + 3 ½ tablespoons soy sauce
3 tablespoons sugar
3 tablespoons Korean red pepper powder (gochugaru)
3 large garlic cloves, pressed
1 ½ tablespoons sesame oil
2 tablespoons finely grated fresh peeled ginger, juice and pulp
1 tablespoon lightly toasted sesame seeds
I followed the above with the exception of the sugar, which I cut down to a teaspoon. I also made it a day ahead to give the flavors some time to meld.
This afternoon on my lunch hour, I threw five chicken thighs in a sauté pan with about a cup of low-sodium chicken broth, two tablespoons of garlic and about a teaspoon of dried cilantro. I stewed the chicken for about an hour. From there it went into a deep rectangular plastic tub for shredding. I use two forks to shred it, then stirred in the sauce and put the whole thing in the fridge until dinnertime.
The dressing for the slaw, I also made the night before:
2 tablespoons sesame oil
1 tablespoon palm sugar or dark brown sugar
1 tablespoon unseasoned rice vinegar
2 teaspoons soy sauce
1 teaspoon finely grated fresh peeled ginger
I dropped the sugar to half a teaspoon. I also didn't mix it in a bowl. For dressings, I prefer to use a jar, just screwing on the lid and shaking well. If you like the ArgoTea in bottles, those bottles are the perfect size for a dressing.
I shredded the cabbage and tossed it with the dressing on the rest of my lunch hour.
For dinner, I just heated up the meat and piled it on plates. Instead of potato rolls, I added some rice crackers on the side. Nexx didn't even bother with the crackers.