by Chef's Classics
With world-class cooking equipment, it’s easy to bring to life recipes from all over the globe. Today, we take a break from your usual chicken meal by serving this flavorful Korean treat.
- 2 skinless chicken thigh fillets
- 100 grms enoki mushrooms
- 4-5 spring onions, chopped
- ½ leek, thinly sliced
- ½ carrot, julienned
- ¼ Chinese cabbage, cut into strips
- 2 tbps olive oil
- Salt and pepper to taste
- 3 tbps red chilli pepper paste or gochujang
- 2 tbps light soy sauce
- 2 tbps mirin
- 1 tbps sugar
- 1 tbps sesame oil
- 1 tbps garlic, minced
- 1 tbps grated ginger
- A pinch of ground black pepper to taste
1. Blend all the ingredients for the marinade and soak the chicken. Allow the chicken to marinate for no less than 30 minutes to an hour.
2. Preheat a Chef’s Classics grill pan on medium to high heat. Spread 1 tablespoon of olive oil, and the leeks and carrots. Fry both until soft.
3. Mix the cabbage and enoki mushrooms and fry until the vegetable is cooked to your liking. Add a pinch of ground white pepper for seasoning. Transfer to the serving bowl and set aside.
4. Put another tablespoon of olive oil into the pan and fry the chicken till cooked.
5. Slice the cooked chicken into strips and place on top of the vegetables!
2. Preheat a Chef’s Classics grill pan on medium to high heat. Spread 1 tablespoon of olive oil, and the leeks and carrots. Fry both until soft.
3. Mix the cabbage and enoki mushrooms and fry until the vegetable is cooked to your liking. Add a pinch of ground white pepper for seasoning. Transfer to the serving bowl and set aside.
4. Put another tablespoon of olive oil into the pan and fry the chicken till cooked.
5. Slice the cooked chicken into strips and place on top of the vegetables!
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