INGREDIENTS

Chicken and marinade:

• 1 packet chicken thighs (4 in a pack)
• 40g ginger (peeled and grated)
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1-2 tbsp maple syrup
• 1 tbsp sesame oil
• 2 tbsp kimchi juice (direct from the jar of kimchi)

• 4 large potatoes (skin on)
• 1/4 cup soy sauce
• 1/8 cup sesame oil
• 30g garlic shoots
• 1/2 bunch of chives

• 1 small cos lettuce
• 1-2 seaweed sheets (optional) (torn into smaller pieces)
• 1 tbsp sesame seeds
• 1/2 cup or more kimchi

METHOD

1. Wash the potatoes well and place into a large or medium sized pot filled with water to boil. Season with salt and simmer for around 15 minutes – insert a skewer to check if the potato is cooked through in the centre. Once cooked, remove, drain and let cool slightly, place a lid over the top.
2. Prepare the potato salad dressing by slicing the garlic shoots and the chives. Place them into a medium sized bowl along with the soy and sesame oil. Slice the warm potatoes into quarters (you can peel the potatoes if you like beforehand). Toss through the dressing well and cover with a lid or plate to keep warm until serving.
3. To prepare the chicken and marinade, place all of the marinade ingredients into a medium sized bowl and mix altogether. Slice the chicken into strips and add it to the bowl, tossing through with the marinade.
4. Heat a large pan with oil, and using tongs, add the chicken without the marinade. Cook on each side for a few minutes and add the left over marinade. Continue to cook for 2 minutes, stirring quite often until you see the marinade thicken, and slightly reduce in size. Once the chicken is cooked, top with sesame seeds and set aside.
5. Serve the chicken with the warm potato salad, a few leaves of cos lettuce, fresh kimchi and some torn dried seaweed sheets.

Recipe and photographs by Anastasia Zolotarev. Find her website here and follow her on Instagram here.