Tahk Pok Kum — Korean style chicken

korean-chicken
I came across this Tahk Pok Kum recipe many years ago. It is lightly spicy – but can easily be made without the spices and it will still taste really good. This is another recipe that I sometimes make when I’m Batch Cooking as it freezes really well.

INGREDIENTS FOR TAHK POK KUM

Creates 4-6 portions (depending on the size of the chicken breasts)

  • 2 Chicken breasts – cut into 1 inch (ish) cubes
  • 10 (ish) shallots (I usually buy these in a bag) peeled (cut larger ones in half)
  • 1 plump clove of garlic (or 2 skinny ones)
  • 2 rounded tsp solid coconut oil (or 1 tblsp Olive—not virgin—Oil)
  • Approx. 400 ml stock or water (see chicken stock recipe)
  • 150 g mushrooms (Shiitake are really great in this recipe: but field, or Portobello mushrooms will also work) wiped and, if very large, quartered.
  • Half a small red chilli (optional) de-seeded and chopped into tiny, tiny pieces
  • 1 red bell pepper (or sweet red pointed pepper) sliced into to lengthwise strips
  • 2 tblsp of soya sauce (wheat-free is available if you are sensitive to wheat)
  • 2 tsp of sesame seeds
  • ½ tsp ginger powder
  • ground black pepper
  • 50 g pine nuts (optional)

METHOD

Heat the coconut oil. Add garlic and shallots and toss, cooking on a high heat until lightly browned. Add the cubed chicken. Continue stirring until the chicken is also slight browned too (a few minutes only). Now add the stock followed by all of the ingredients apart from the pine nuts. Bring to the boil. Then turn the heat down, cover and simmer very slowly for 1 hour. When cooked, if using pine-nuts, sprinkle on just before serving.

I serve this with a portion of brown jasmine rice or a mix of brown, red and wild rice. Some times I also add a portion of green vegetables too.

You make think that 2 chicken breasts can’t make 6 portions, however, I would love to encourage you to switch to a smaller portion of chicken per person and then increase your portion sizes of vegetables—especially of green vegetables. Overtime, this approach helps you to begin eating far more vegetables and needing smaller amounts of meat which can be beneficial to your health and also help you lose weight too.

Eat Well—Be Well 🙂

Trackback from your site.

Leave a comment

© Jennie Bayliss 2019
hello@jenniebayliss.com | 01305 821799 | Privacy
Created by WebHolism

The Jasmine House 4 Spring Gardens Portland Dorset DT5 1JG

Facebook icon. Twitter icon. Instagram icon. YouTube icon.