Rotisserie chicken gets tossed in balsamic glaze — 1 tbsp per serving — and the sweetness and tang coats every piece beautifully. The Costco ciabatta rolls are split and toasted cut-side down on a dry skillet or grill pan for 2 minutes until golden, then built: balsamic chicken on the bottom half, thick slices of fresh mozzarella, then 2–3 slices of fresh Roma tomato, then generous fresh basil leaves. A drizzle of EVOO and cracked black pepper over everything, then the top half. Serve with baby arugula or spring mix with extra tomatoes and a simple lemon vinaigrette. Pack extra chicken and mozzarella components for Tuesday’s cold caprese bowl — it holds beautifully overnight.
Ingredients
- 2 packages 12 ounces sundubu (extra soft/silken tofu)
- 1.5 pounds lean beef like sirlion
- 8 ounces sliced mushrooms
- 1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil use a little more if using more gochugaru
- 1 tablespoon fish/anchovy sauce
- 4 cups chicken broth
- pinch black pepper
- 1 scallion, finely chopped
- 3 eggs
Preparation
- Cut the meat and into small thin strips and slice mushrooms. Add the meat, mushrooms, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
- Stir-fry until the meat is almost cooked, 3 – 4 minutes.
- Pour in water (or broth) and the fish sauce. Bring it to a boil, and continue to boil for 3 – 4 minutes.
- Add the soft tofu in big chunks. Cook for 4 -5 minutes. Crack the eggs into the soup, for well cooked, let it stand for 7 minutes, for a runnier yolk, let stand for 3 minutes.
- Add the chopped scallion just before removing the pot from the heat.
Notes
Him & Son: ¾ pkg silken tofu (~10 oz) + 4 oz lean sirloin + broth + egg + scallion + ¾ cup multigrain rice (~560 cal) | Her: ½ pkg silken tofu (~7 oz) + 2 oz lean sirloin + broth + egg + scallion + ½ cup multigrain rice (~390 cal)
