Korean spicy chicken and cabbage

Kho is an ex-colleague and very good friend.  The gym bunny keeps himself in shape by eating salads and working out for his partner.  He also takes care to dress well.  The reason he does this is pretty novel.  I had a good laugh when he shared his philosophy – ‘Looking good is our public duty.  We shouldn’t hurt people’s eyes.’ 😛  Pretty funny, hey? 😛 #bodypositive

There’re online articles about the halo effect, so I won’t rehash the details and bore both readers and myself to sleep.  Suffice to say, it’s true.  People tend to treat presentable people better; save for jealous women.  Presentable folks enjoy better service in restaurants and at boutiques or shops too.

Some label it ‘shallow behaviour’ but I’m inclined to agree with the opinion that the external reflects the internal.  If we take pride in what we do, it will show because everything starts with us first.  If we can’t even take care of ourselves, how will we be able to take care of matters? #effyourbeautystandards #haes

Taking care of ourselves includes eating well.  Here’s a dish we love and it doesn’t take a lot of time to prepare.  Poke holes in chicken thighs, then cut into chunks.  Marinade with oyster sauce, Chinese rice wine and Korean chilli paste.  Leave it in the fridge overnight so the meat soaks up the flavour.

Melt butter in a pan and brown garlic on high heat.  Add the chicken and some stock to prevent it from burning.  Season with a little dark soy sauce, then set aside, leaving the grease and remaining sauce in the wok.  Turn up the heat to high again and fry dried chilli, dried shrimp and white bait till crisp.  Add thinly sliced cabbage and stir till they are coated with the sauce.

Add stock and Chinese rice wine from time to time, then toss in diced mushrooms.  When the cabbage is sufficiently softened and the mushrooms cooked through, add the chicken and diced onions to the mixture.  Cook till the onions are soft, adding stock and Chinese rice wine as needed.

Once the dish is almost ready, add a little dark soy sauce and the Korean chilli paste.  Stir in a beaten egg and turn off the heat.  Leave the wok on the stove to let the egg cook.  Stir thoroughly so that the egg is evenly distributed.

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This is extremely spicy and your mouth will be on fire.  But it’s also strangely addictive and, like masochists, we finished it all.

Voila!

Wishing you fun,

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