I was recently inspired to try a new Asian dish while perusing a good friend's upcoming food blog. WOW! I am predicting that it will be one of those great blogs, complete with superb visuals and taste sensations. Rice&Spice. Crazy good!
This recipe caught my attention and with good reason. The Korean Gochujang paste is the star of the show. I had never used it before and wonder where the hell I've been?
In a bowl, mix and let sit:
3-4 garlic chopped cloves
2 tbsp. grated ginger (I like lots)
1 c. chicken broth
1/4 c. soy sauce
2 tbsp. mirin
1 tbsp. sesame oil
You will need a large skillet, preferably cast iron as this dish simmers on the stove for a while.
Saute a few pieces of chicken, Use thighs, either full with bone and skin or boneless without skin.
4-6 pieces is good for this recipe.
In the pan, brown the chicken on both sides and remove onto a dish. In the same skillet, with canola oil, saute 1 medium onion until soft and slightly golden, cut as you wish. I like large thin pieces.
Add sauce to the pan, place chicken in the pan over the sauce and bring to a boil. Then turn down the heat and simmer for about 25-30 min. At the end, on the side, add about a tbsp of cornstarch to a bit of sauce and pour back into the pan. Simmer for a couple of minutes and sauce with thicken slightly.
Garnish with scallions or any herb you may like. Serve with brown rice and peas!
This is an addictive winner!!!
This recipe caught my attention and with good reason. The Korean Gochujang paste is the star of the show. I had never used it before and wonder where the hell I've been?
In a bowl, mix and let sit:
3-4 garlic chopped cloves
2 tbsp. grated ginger (I like lots)
1 c. chicken broth
1/4 c. soy sauce
2 tbsp. mirin
1 tbsp. sesame oil
You will need a large skillet, preferably cast iron as this dish simmers on the stove for a while.
Saute a few pieces of chicken, Use thighs, either full with bone and skin or boneless without skin.
4-6 pieces is good for this recipe.
In the pan, brown the chicken on both sides and remove onto a dish. In the same skillet, with canola oil, saute 1 medium onion until soft and slightly golden, cut as you wish. I like large thin pieces.
Add sauce to the pan, place chicken in the pan over the sauce and bring to a boil. Then turn down the heat and simmer for about 25-30 min. At the end, on the side, add about a tbsp of cornstarch to a bit of sauce and pour back into the pan. Simmer for a couple of minutes and sauce with thicken slightly.
Garnish with scallions or any herb you may like. Serve with brown rice and peas!
This is an addictive winner!!!
