Kimchi Broth Bowl with Crispy Rice & Fried Egg
|Napa cabbage chopped (about 10 cups)||6 heads|
|Green onions, sliced into 1/2 -inch pieces||6 cups|
|Red Pepper, Crushed 350 g||4 tbsp|
|Kitchen Basics Non-Salt-Added Chicken||1 gal|
|Thai Kitchen® Premium Fish Sauce||2 cups|
|6 x recipe Fiery Fresh Sambal Sauce, divided|
|Cooked white jasmine rice||3 qt|
|Sea Salt, French Mediterranean 1.1 kg||1 tbsp|
Heat 6 tablespoon of the sesame oil in large Dutch oven on medium-high heat. Add cabbage and green onions; cook and stir until softened, about 5 minutes. Add garlic, ginger, tomato paste and red pepper; cook and stir until garlic is lightly golden brown, about 2 minutes. Add stock, fish sauce and 6 tablespoon of the Fiery Fresh Sambal Sauce; bring to boil. Boil 5 minutes, stirring occasionally. Add daikon; cook 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
Heat 1/2-inch of oil in large skillet on medium-high heat. Fry cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with sea salt to taste, if desired.
Heat remaining 6 tablespoon sesame oil in large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer.
Divide soup into 24 serving bowls. Top each with fried rice and 1 egg. Serve with remaining Sambal Sauce.