In the meantime, my house-bound lunch was a sandwich made of the last of some Korean chicken salad I made a few days ago, and should've blogged about then. Here's the deal: I've mentioned before that my family loves the Korean pulled pork wraps with kimchi slaw and sesame mayo that I swiped from my friend Andy, right? What they really love the most about it is the sesame-garlic mayo, and over the Christmas break, I discovered that it also makes a fine condiment for hot dogs and burgers... so I decided to make a batch of just the mayo, and park it in the fridge in squeeze bottles.
As it happens, I have some canned chicken that I bought as emergency supplies last year in preparation for Tropical Storm Irene, and since we didn't eat it during the storm, I've been thinking about ways to use it up. I've decided to experiment with various kinds of chicken salad, for sandwiches to take to work for lunch, and last week I fired the first salvo: I made a Korean-influenced chicken salad. I don't have a proper menu, because everything is "to taste": Just put the chicken in a bowl and start doctorin' and tastin' 'til it's good. But here are the things I used:
- Canned chicken
- Homemade sesame-garlic mayo
- Kimchi, chopped
- Coarse black pepper
- Kosher salt
The kimchi I used was storebought (but apparently house made) from Je Mart Asian market in East Hartford. I selected several thick cabbage pieces and diced them, as a stand-in for the celery traditionally found in "normal" chicken and tuna salads.
This is by no means Korean food, but the combination of the sesame mayo, kimchi, and sriracha produces a distinctly Korean-influenced sandwich filling. To complete the sandwich, I used some whole pieces of the kimchi to substitute for traditional lettuce. Yum!