We bet you've made countless midnight snacks this quarantine. The process of making a true midnight meal often looks like this: You're craving something greasy and filling, but don't want to go through the trouble of making a whole meal from scratch. Instead, you opt for whatever you can scrape together in the fridge; perhaps some day-old rice, leftover ulam, a haphazard mix of sauces for added flavor. As chaotic as this combination sounds, there's something about a midnight snack that always hits the spot. So if you're looking for a quick cooking project for your late-night munchies, we found something you'll want to try: Local food blogger ForkSpoonManila came up with a recipe for cheesy baked kimchi rice with Jollibee Chickenjoy and we're already drooling!
On a video posted on Facebook, ForkSpoonManila shows how to make this simple dish, which requires just a few ingredients that you probably already have in your pantry. All you have to do is order the Jollibee Chickenjoy and you're ready to make it. This hodgepodge of a meal screams post-drinking sesh chow or perhaps college dorm room dish and we mean that in the best way possible. It's a humble dish that favors flavor and convenience and we could all use a meal like that once in a while. You can find out how to make it below!
Here's what you'll need:
- Jollibee Chickenjoy and Gravy
- Cooking Oil
- Green Onion
First, cut your chicken into bite-sized strips.
Next, in a pot or dolsot (a Korean stone pot commonly used for bibimbap), fry your green onions and garlic in cooking oil.
Add your rice into the pot and stir it all together.
Add kimchi on top of the rice and stir.
Now here's the fun part: Add your sliced Chickenjoy bits and gravy atop the rice and kimchi mixture.
Lastly, throw a cheese of your choice on top. In this instance, ForkSpoonManila uses sliced cheese, but feel free to use whatever you prefer.
Cover and let the cheese melt.
Mix it all up, serve, and enjoy!
For more information, log on to ForkSpoonManila's Facebook page.
This story originally appeared on Yummy.ph.
* Minor edits have been made by the Candymag.com editors.