perfect lunch /dinner lunch

The Perfect Runner's Lunch

Ultrarunner and chef Gregory Gourdet shows you how to make one of his favorite dishes.

Published

February 11, 2015

Chicken, Egg, and Kimchee Rice Bowl
4 ounces skinless, boneless chicken thigh meat
1 small clove garlic
1 pinch red jalapeño slices
1 pinch ginger julienne
1 ounce kimchee (all natural if store bought)
2 ounces sweet potato, sliced into thin quarters
1 ounce collard green julienne
1 egg
1 tablespoon olive oil
salt for seasoning
cooked white rice
1 teaspoon toasted sesame seeds and green onion for garnish
Instructions
Heat olive oil in a pan and sauté sweet potatoes until golden and cooked. Season with salt and then transfer from the pan. Now give the collard greens a quick sauté in hot oil. They should turn bright green, and then season them with salt.

In a non-stick pan, fry the egg sunny side up in olive oil. Make sure to get the bottom a bit crunchy with high heat. Season the egg with a little salt.

Season chicken with salt and chili flakes. Sear in hot oil until golden. Flip and add garlic, ginger and jalapeño. Once chicken is just cooked and aromatics are tender, add kimchee, toss, and heat through.
To serve, place sweet potatoes and collards over rice. Spoon chicken and kimchee over. Place the fried egg on top and sprinkle with sesame seeds