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Korean Kimchi & Le Cordon Bleu
  • 8 chicken supremes, wing attached, skin removed, 1 tablespoon unsalted butter, 50 g carrot brunoise, 50 g kimchi (baechu) brunoise, Salt, freshly ground pepper, 250 g kimchi (baechu) leaves, drained and wiped dry

    Sauce : 75 g unsalted butter, 50 g onions, finely sliced, 50 g celery, finely sliced, 100 ml chicen stock, Salt, 40 g parsley, stems removed

    24 vine-ripened cocktail tomatoes. Olive oil. Salt

    Preheat the oven to 180℃.

    1,2,3 Use a small sharp knife and make an incision in the middle of the thickest side of the supremes to form a pocket. Ensure that the opening is not too large. Melt the butter in a frying pan and quickly cook the brunoise of carrots and kimchi without coloring. Allow to cool before strffing each chicken supreme with this mixture.

    4,5,6,7 Envelop the stuffed chicken supremes in kimchi leaves. Then, wrap completely in plastic (kitchen) film to secure. Steam for 12 to 15 minutes.

    8,9,10 Sauce: Melt 15 g of the butter in a frying pan. Add the sliced onion and celery, cover the pan and sweat until translucent. Add the chicken stock and simmer for 5 minutes. Season with salt. Transfer to a food processor, add the parsley leaves and remaining butter. Process until smooth. Strain, using a china cap (chinois), into a bowl. Place the bowl over ice to cool quickly and help retain the green of the parsley.

    11 Put the tomatoes into an ovenproof container, brush with olive oil and season with salt. Transfer to the oven and cook rapidly until the skins start to wrinkle.

    12 Presentation: Slice each chicken supreme into 3 or 4 pieces and place one sliced supreme on each plae. Decorate with the tomatoes. Just before serving, quickly reheat the sauce over low heat, being careful to retain its color. Spoon a ribbon of sauce around each serving.