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Chinese Capsicum chicken and Korean Kimchi Dim Sum


Today was a Chinese meal day at my home (I love such days) but I decided to take it to another level by mixing a Korean appetizer with it. Hence I made everyone Chinese Capsicum Chicken with plain white rice as main course and Korean Kimchi Dim Sum as appetizer.

Marriage of two beautiful cuisines does create magic and honestly speaking I love mixing and matching different cuisines for one meal time as it broadens the taste spectrum. Like if I am having an Asian dish for main course, I would include a Middle eastern appetizer to it without any hesitance.

In the Capsicum chicken recipe I have used chicken with more bones than the meat itself as it gives the dish much more flavor than boneless chicken or meat with less bones. This is because the other ingredients I have added are really simple and I wanted my chicken to be the star.

As for the Kimchi Dim Sum, its just a jar of store-bought Kimchi mixed with some minced chicken meat. For people in the United Arab Emirates, you all can buy it easily from Spinneys and the rest of the world can get it from any Asian store.

What is Kimchi?  It is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as the main ingredients.


For the Capsicum Chicken:

Chicken pieces with bones: 1 kilogram
Capsicum: 2 chopped
Green onion chives: from 1 green onion
Light soy sauce: 1/2 cup
Hot red chilly sauce: 3/4 cup
Garlic: 4 cloves, finely chopped
Ginger: 1 teaspoon, chopped
Ground black pepper: 1/2 teaspoon
Sugar: 1 1/2 teaspoon
Salt: to taste (be careful as we are adding a cup of soy sauce and its already salty)
Sesame seeds oil: 2 tablespoons
Vegetable oil: 2 tablespoons
Water: 3 cups
Cornstarch: 2 tablespoons (adjust the amount on how thick you want your gravy)

For the Kimchi Dim Sum:

Cabbage Kimchi: 1 cup chopped
Chicken mince: 200 grams
Ginger: 1/2 teaspoon
Garlic: 1/2 teaspoon
Salt: to taste
Ground black pepper: 1/2 teaspoon
Wonton wrappers: 20
Cooking oil: 2 tablespoons plus 3 tablespoons
Water: 1 cup
An extra small bowl of water to seal the dumplings


For the Chicken:

Heat both the oils in a cooking pan along with ginger and garlic. When the ginger/ garlic leaves the oil fragrant, add the chicken pieces and cook well for 20 minutes or until the chicken is well tender and fragrant.

Now add the capsicum, soy sauce, chilly sauce, sugar, salt, ground black pepper, water and let it cook for 10 minutes or till the capsicum is tender yet not too soft. After this add the green onion chives, cornstarch, mix well for around a minute or two and remove it from heat.

Serve hot with plain rice or noodles.

For the Kimchi Dim Sum:

Heat 2 tablespoons oil in a cooking pan. Add ginger, garlic and let the oil fragrant. Add chicken mince to it and cook well until done. At the end add salt, black pepper, chopped kimchi and mix well for about 2 minutes. Remove from heat and set aside to cool a bit.

Take a wonton wrapper and add 1 teaspoon of mix in it (don’t overfill it). Dip your finger in water and apply it around the outer edges of the wrapper. Now fold it into a moon shape and pinch to seal the edges.

You can make these in any shapes you like. This is for the beginners as its the basic one.

Repeat this with all the rest of the wrappers and set aside. Take a flat yet deep dish and heat 3 tablespoons of oil in it. Now line your dumplings in the pan and cook for 5 to 8 minutes to have a golden-brown color on the bottom of each. Make sure you check them for desired color and to avoid burning.

After you get your desired color, add water and cover the lid. Let it cook in the steam for 10 minutes or until your dumplings are soft. Remove from water and serve hot with any dipping sauce of your choice.

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This post first appeared on Lady Bla Bla's Foodentures, please read the originial post: here

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Chinese Capsicum chicken and Korean Kimchi Dim Sum


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