INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
- Preheat a grill pan on medium to high heat. Spread 1 tablespoon of olive oil, and the leeks and carrots. Fry both until soft.
- 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.
- Put another tablespoon of olive oil into the pan and fry the chicken till cooked.
- Slice the cooked chicken into strips and place on top of the vegetables.
Source: Kusina 101
Share It To Your Friends!
Loading...
