Chuncheon Spicy Stir-fried Chicken Chop
1.
Debone chicken thigh meat first, cut the tip of the knife along the position of the chicken bone to separate the meat and cut into small pieces
2.
Spicy sauce seasoning: 2 tablespoons of Korean chili sauce, 1 tablespoon of Korean chili powder, 2 cloves of garlic pressed into garlic, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, mix and mix well
3.
Take 1/3 of the marinated chicken in the prepared chili sauce, seal it with plastic wrap and put it in the refrigerator, marinate the chicken for at least 1 hour, and the longest can be overnight
4.
Side dishes: peeled sweet potatoes and potatoes and cut into thick slices, shredded cabbage by hand, cut white onion into small pieces, cut green onions, washed bean sprouts and drained water for later use. The rice cake is ready
5.
Prepare a pan, pour oil over medium heat, put all onions, sweet potatoes, potatoes and cabbage in the pan to heat
6.
Slowly stir fry over medium heat until the potatoes start to become transparent, free the middle of the pot and add the marinated chicken
7.
Spread the chicken in the pan as much as possible, let the chicken heat evenly, turn it over halfway, then add the remaining 2/3 of the hot sauce and mix well with the chicken
8.
Cook until the ingredients are almost cooked, you can add some rice cakes according to your personal taste, and add a little water to simmer.
9.
You can start eating when you see the vegetables in the pot are boiled soft
10.
If you want to upgrade, you can continue to add some ingredients you like, such as bean sprouts and green onions, which can be arranged. Cheese lovers can also sprinkle mozzarella cheese on the surface.
11.
When it's almost in the pot, add rice and some chopped Korean seaweed, mix it with the remaining sauce in the pot, stir-fry and fry, and you have a bowl of Korean bibimbap!
Tips:
1. Suzi oil is the oil squeezed from perilla seeds, and it can also be replaced with vegetable oil;
2. The chicken is marinated for a longer time to make the chicken more delicious when it is made, and the marinating seasoning can also make the chicken more tender;
3. The nian gao will absorb the soup, so you can add a little water to the nian gao part, let the nian gao simmer a little, so as not to completely absorb the soup in the pot;
4. You can stir again before eating, so that the ingredients can be evenly heated. It is best to prepare an induction cooker or cassette stove under the pot to keep the pot in a constant heating state so that you can cook while eating.
