Saturday, November 19, 2016

Chicken Lunch Box/ Chicken Dosirak

Want to have two different chicken taste at once?

Chicken Lunch Box  by Mr. Hong
This is one of my favorite lunch box including two different chicken taste and not so spicy along with stir fried Kimchi and more. Deep fried chicken is not too greasy and with mayonnaise will give you the general taste of Korean deep fried chicken. Thai style chicken is the almost same taste of chicken( a little lighter taste than original) you can have in Thailand, I believe. Stir fried Kimchi that has lighter taste and smell than general one could also reduce the antipathy of Kimchi.
Description
-Deep fried chicken with mayo & Thai style chicken & Stir fried Kimchi
-Assorted vegetables with scrambled egg, cocktail sausage, and steamed rice
-378g/ 704Kcal / 3,500 Korean Won

Cooking Directions
1.Remove wrapping film from the lunch box. Open lid and place in microwave.
2.Cook on for 1½ – 2 minutes.
3.Remove from microwave.
4. Enjoy ^^

Or Ask staff in the store, staff may cook for you if a microwave is nearby.

CAUTION: MEAL WILL BE HOT.  BE CAREFUL.
Recipe by Hong Seok Cheon, actor and 9 high-end restaurants owner in Korea.
He was the one who told he was gay in 2000, it was the first time that people who said their sexuality in public. It was a shocking comment, and unfortunately most of Korean were ready to accept it, and he was a kind of vanished from TV programs since then.
He started his restaurant in 2002 and now successfully run his restaurants. I personally gave him credit for his braveness to tell it in the conservative society.
I saw him at the TV show called "Please Take  Care of My Refrigerator" which was my favorite show that 8 chefs (not all of them were a chef though) had a competition to make some creative foods with limited time, only 15minutes, and limited ingredients only from the guests' refrigerator. He had brilliant ideas and creative skills to make new foods to satisfy the guests. So I did not hesitate to get his lunch box and enjoyed to have it.  

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