Tuesday, April 18, 2017

Kimchi Chicken

Slice thinly into bite-sized pieces:

1 large chicken breast (350 grams or so)

Marinate for 30 minutes in:

1 T sake
1 T cornstarch

Heat in a frying pan:

1-2 t canola oil

When fragrant, add:

½ onion, sliced

Stir fry until the outside of the chicken becomes whitish, turn fire to low and add:

1 clove garlic, slivered

Stir fry gently until chicken is mostly cooked. Add:

200 grams chopped cabbage (or whatever)

Stir fry until soft. Add:

200 grams kimchi

Stir fry over a low fire for 3-5 minutes. Season with salt, (pepper), and about 1 t sesame oil, as needed. Serve over rice. Top with:

Chopped green onions (negi)

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