Wednesday, November 27, 2013

[Tony's Creation]Chicken with Korean barbecue sauce

  [Prep 準備: 15 minutes | Cook 烹調: 25 minutes| Serve 份量: 4 | Calories 熱量: 320 per serving ] 列印 Print (Password: tony)

.: 材料 Ingredients :. 
1- Boneless, skinless, chicken fillet, cut into pieces 400g
2- Cabbage, shredded, 200g
3- 1/2 medium onion, peeled, cut into pieces
4- white mushroom, stemmed off, sliced, 100g
5- Minced garlic, 1 tbsp
6- Minced ginger, 1 tsp
7- 1 shallot, peeled, sliced
8- corn starch 1 tbsp + cold water 1 tbsp, mixed
9- Sesame oil, 1/2 tsp
10- 6 tbsp of Korean bulgogi marinade sauce

 .: 做法 Directions :.
Step 1:
Marinade the chicken wings with "Tony's Marinade Method"  for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot.  Stir-fry the chicken until both sides are brown (about 80-90% cooked).  Put it in a sieve over a bowl and put it aside.  Heat the pan with 1/2 tsp of oil over medium high heat.  Add in the garlic, shallot, ginger, and onion with 1/3 tsp of salt.  Stir-fry the ingredient for 2 minutes. 

Step 2:
Add in the cabbage and mix it well.  Stir-fry the ingredients for 2 minute.  Add in the korean barbecue sauce and bring it to boil.  

Step 3:
Add in the chicken and mix it well. Cover and simmer for 3 minutes. Add in the sesame oil and corn starch mixture, and mix it well. Dish it up and serve it hot.

.: 小貼士 Cook's notes :.
1- Do not cook the chicken to 100% before adding it back in step 3.  Otherwise, it will overcook easily.
2- Cabbage will release its juice while cooking.  You can add hot water to increase the portion of the sauce if necessary
3- Mix the corn starch mixture well before adding it into the sauce.  Do not add it all in one shot.  Add some and check the thickness before adding another shot.
4- It is recommended to use the Korean barbecue sauce and not the other type of barbecue sauce.
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