IN THE KIT
16 ozmarinated chicken thighs*
12 ozpeanut satay sauce
18 pcspork dumplings
4 ozxo sauce
12 pcsmarinated short ribs**
12 pcslettuce cups
6 ozvermicelli noodles
4 ozwater chestnuts
2 ozginger/onion/garlic/sesame oil blend
8 ozgochujang crema
6 ozslaw blend (carrot/cabbage)
4 ozsesame slaw dressing
2 ozgreen onion
2 ozsesame seeds
*marinated chicken thighs: coconut milk, red curry paste, rice vinegar, peanut butter, aminos, sugar and salt
*marinated short ribs: hoisin, beef stock, garlic, ginger, onion, sesame oil
Kitchen Items Needed
Steam basket or colander lined with parchment paper (make sure they can fit on a large pot of water & lid)
Grill pan or bbq grill
2 sheet pans
Soak skewers in dish with water;
Heat oven to 400º;
Bring grill pan or bbq grill to warm over medium high heat;
Fill large pot 1/3 way with water, bring to boil;
Fill medium pot ¾ way with water, bring to boil;
Remove chicken thigh from bag. Evenly threat chicken on skewers, place on plate;
Remove short ribs from bag & place on plate;
Roughly chop peanuts;
Roughly chop slaw blend into smaller bite size pieces if necessary; place in bowl;
Thinly slice green onions, separate into two piles;
Empty peanut sauce into small pot with lid;
Roughly chop water chestnuts;
Remove stems & finely chop mushrooms.
Turn off boiling water in medium pan, add noodles, soaking for 3-5 minutes until tender. Drain, rinse, set aside.
Add skewers to preheated grill pan or bbq, cooking for 3-4 minutes each side until slightly charred. Remove, place on sheet pan, cover with foil, set aside.
Add ribs to to preheated grill pan or bbq, cooking for 3-4 minutes each side until slightly charred. Remove, place on sheet pan, cover with foil, set aside.
Heat ginger/onion/garlic/sesame blend in skillet over medium high heat, cooking for 30 seconds. Add mushrooms, water chestnuts, ponzu, cooking for 5-7 minutes until golden brown & liquid has evaporated.
Toss slaw blend & dressing together. Set aside.
Place a portion of noodles in each cup, topped with a portion of slaw blend, making sure not to overfill as you still have to layer the other ingredients. Add a spoonful of mushroom mix. Keep gochujang sauce handy for the last step.
Bring the heat of the oven down to 175º. Place chicken skewers in the oven, which will allow them to cook through as you prepare all other parts of the meal. Keep foil on loosely to ensure it stays moist.
Bring peanut sauce to warm over low heat, covering with lid.
While chicken is cooking, place steam basket (or strainer) in large pot of boiling water, making sure it doesn’t touch the water. Turn the heat down to a simmer on medium-high. Working in batches if necessary to avoid overlapping, place the dumplings in the steam basket. Cover the top with lid of basket or pot lid to seal, let steam for 8 to 10 minutes, until soft & dumpling meat is cooked (it will be white and firm). Carefully remove the steam basket from the heat & set aside on a plate, covered loosely with foil.
While ribs are warming & chicken is finishing, start finishing all dishes. Only warm ribs for 5 minutes so it doesn’t overcook.
Chicken satay: whisk sauce so it gets a bit thinner, adding a splash of water if needed. Once skewers are done, add to platter, & drizzle half the sauce on the skewers, serving the rest one the side. Sprinkle with ½ green onions.
Dumplings: serve on a platter with XO sauce on the – be careful, it is spicy!
Lettuce wraps: top each with a bit of gochujang crema & crushed peanuts.
Short ribs: remove from the oven, sprinkle with sesame seeds & remaining green onions.
Extra green onions & sesame seeds can be used to top other dishes too. Enjoy!