Lunchbreak: Chef Bill Kim makes lettuce taco chicken ssam

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

2nd Annual Chef’s Playground
May 15
7:00 p.m. – 10:00 p.m.
Terzo Piano
159 E. Monroe Street

For more information about the event:

Lettuce Taco Chicken Ssam with Belgium Endive, Avocado Sauce

1/4 cup chicken ssam
1 tsp avocado puree
1 leaf of Belgium endive

Separate the endive leaves, you should get around 10 to 12 leaves per endive. Place chicken inside the endive leaf and add the avocado on top. Serve everything room temperature

Chicken Ssam

1 lb ground chicken thigh
1/4 cup Vegetable Oil
1 cup  napa cabbage, sliced
1/4 cup ginger, Minced
1/4 cup garlic, Minced
1 Kaffir lime leaves, minced
1/4 cup fish sauce
1/4 cup  sweet chili
2 Tbs cilantro, chopped
2 Tbs basil, chopped
1/4 cup red onion julienne
1/4 cup curry powder (madras)

Brown chicken, add vegetables and cook until soft. Season with sweet chili and fish, add herbs at the end.

Avocado Sauce

1 piece riped avocado
1 Tbs lime juice
1 Tbs fish sauce (three crab brand)
2 Tbs basil, chopped
1 Tbs cilantro, chopped

Blend all the ingredients together until smooth in a  blender or food processor. Adjust seasoning if needed

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.