Korean Chicken

Korean

Korean, chicken

Ingredients Quantity Unit of Measure
Ajinomoto
Black Pepper Powder
Chicken Whole
Cooking Oil
Cooking Salt
Garlic
Sesame Seed White
Soy Sauce Dark
Spring Onion
White Sugar Granulated
0.002
1.000
1.200
0.010
0.003
0.002
30.000
0.025
0.030
0.015
Kilogram
Grams
Kilogram
Litre
Kilogram
Kilogram
Grams
Litre
Kilogram
Kilogram

Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and ajinomoto. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

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