Kimchi Grilled Chicken with Squid Ink Fettuccine

Handmade squid ink fettuccini with kimchi marinated chicken, tossed with Custom Culinary^® Chef’s Own™ Chicken Seasoning Powder to achieve a well-balanced savoury taste.

Made with:

Custom Culinary^® Chef’s Own™ Chicken Seasoning Powder

What You'll Need

Amount	Ingredients
1/2 cup	All-purpose flour (Additional ½ cup for dusting)
4	Extra Large Chicken eggs
1/2 tsp	Olive Oil
25 ml	Squid ink
1 tbs	Garlic, minced
2 tsp	Onions, chopped
50 g	Fresh Kimchi (Roughly cut with the juices)
1 tsp	Custom Culinary^® Chef’s Own™ Chicken Seasoning Powder
	Parmesan Cheese, grated
	Salt & Crushed black pepper to taste
150 g	Chicken Breast
10 g	Kimchi Seasoning Powder
20 g	Water

Preparation

Prepare the dough using a stand mixer using all-purpose flour, eggs, squid ink and olive oil
Use the specialized dough hook for mixing and kneading.
Add the flour in to the mixer in batches to make sure the right texture is achieved.
Pass the dough through a tabletop pasta roller and prepare Fettuccini. Dust the pasta with flour.
Boil water and cook the pasta Al Dente, drizzle some olive oil and keep aside.
Heat a pan with some olive oil, add minced garlic, chopped onions and sauté.
Add the kimchi, Custom Culinary^® Chef’s Own™ Chicken Seasoning Powder, toss well and cook for a minute.
Add the boiled pasta, season with salt and pepper, add parmesan and toss well.
Prepare a marinade mix by mixing the kimchi seasoning powder in the cold water.
Marinate the chicken with the marinade mix for 30 minutes.
Grill the chicken on a hot pan or fire grill till the internal temperature reached 85°C.
Serve the grilled chicken on a bed of hot squid ink fettuccini garnished with parmesan.