Korean Job Discussion Forums

[pichon]

mmm yumi yumi

[bossam]

anyone know where to get spices?
I need saffron, cumin and rosemary.

[prideofidaho]

the spice fairy lives in the magical foreign food market in Itaewon.

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Muesli lovers: Where have you found the best and most reasonably priced muesli?

[bossam]

thanks!

[JFuller317]

Can you cook meats and stuff in a toaster oven?

[NYC_Gal]

[charliebrown84]

Braised Chicken Breasts on Creamy Leeks

* 2 pounds medium leeks (white and pale green parts only)
* 4 boneless skinless chicken breast halves (1 1/2 pounds total)
* 1/2 tablespoon vegetable oil
* 2 1/2 tablespoons unsalted butter
* 1/3 cup dry white wine
* 1/3 cup chicken broth
* 1/3 cup heavy cream


Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.

Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .

Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.

Serve chicken on top of leeks.

___________________________

I found this recipe relatively easy to pull together. A couple substitutions I made were as follows:

I replaced the white wine with Demi-Soda apple flavored since the soda has a wine-y taste and since I don't drink wine regularly.

I couldn't find any chicken broth at the time, so I used a mixture of 1 part Worcestershire sauce and 2-3 parts water. Seemed to taste fine.

I also used a whole chicken cut up instead of just the breasts. You should be able to pick up the chicken at any Korean grocery store, just be careful because they bring out a whole chicken and cut it up to your specifications. However, it can be a bit difficult to convey, "I want it quartered into four equal parts."

Last, I used regular milk instead of the heavy cream.

Overall, the end product turned out to be really tasty and I've made it a couple times since.

[Welsh Canadian]

http://kraftfoods.gigya.s3.amazonaws.com/RecipeManagerLocalized.html

try this out

[prideofidaho]

[beeedeeewong]

can anyone recommend a place that has a decent selection of cheeses? most of the places like e-mart and even costco dont seem to carry the same selection as a neighborhoos safeway abck home.

[Scamps]

I think your best bet is to try the basement of a department store like Shinsegae. Expect to pay big.

[prideofidaho]

I think Hannam Market has the best selection, but it's expensive. Google Hannam supermarket for directions. It's near Hangagnjin station, in close proximity to Itaewon, in Seoul.

[dalem]

costco has good cheese. They have basic cheddar and marble, and also special ones too. A little pricy but big in size.

[NYC_Gal]

I'm heading home in a couple of weeks for my home leave visit, and will be bringing back some vegetarian rennet tablets, so if anyone wants to make some fresh mozzarella or cottage cheese (others require cultures, which I don't want to use), I'm down. PM me.

[lorenchristopher]

Anyone know where I can get sweetened condensed milk?? I don't remember seeing it at the foreign markets in Itaewon, but am I wrong?

Thanks!