Ingredients
– 500 g chicken thighs
– 400 ml coconut milk
– 2 tbsp lime juice
– 2 tbsp soy sauce
– 1 clove garlic, minced
– 1 tsp ground ginger
– 1 tsp sugar
– 100 g kimchi
– 2 cups cabbage, shredded
– 1 carrot, grated
Method
1. Place chicken thighs in a saucepan. Pour in the coconut milk, lime juice, soy sauce, garlic, ginger, and sugar.
2. Heat the saucepan over medium heat. Allow the mixture to come to a gentle simmer.
3. Cover and cook for about 25-30 minutes. Chicken should be tender and easily shredded.
4. While the chicken cooks, mix the cabbage, carrot, and kimchi in a bowl to create the slaw.
5. Once the chicken is done, shred it and serve it with the kimchi slaw on the side.
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