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    Thursday, February 02, 2017

    Grilled Chicken-Korean Style -

    So following moving on from the previous post, where I made chicken soup using thigh bones, that were sitting there, lonely... after boning Chicken Thighs.
    This thigh meat was going to be used for the following recipe and it was!
    I have been looking for Korean recipes lately as I currently have a Korean student staying with me
    Turns out he eats everything (except Kimchi, which I raced out and bought…oh well, my family likes it)
    However I want to make some flavours, that are similar to what he is used to
    This seemed to fit the bill and we liked it a lot

    The website had this recipe for  Grilled Chicken Korean Style
    I served it with rice and some colourful vege

    600g chicken thigh fillets skinless, boneless
    1/3 cup (80ml) soy sauce
    1 tablespoon brown sugar
    1/2 red onion finely chopped
    2 teaspoons Sriracha sauce (or other chili sauce) 
    2 tablespoons rice wine
    1 teaspoon sesame oil
    2 teaspoons grated ginger
    2 cloves garlic, finely chopped

    Coriander leaves
    Rice Bran Oil

    Basmati Rice 1 1/2 cups

    1/2 each yellow and red peppers
    Handful of green beans, topped and tailed and cut into small pieces
    1 spring onion

    Chop chicken thigh fillets in half.
    Place the chicken in a glass container
    and add the remaining ingredients except the coriander leaves.
    Cover and then place in a shallow dish and refrigerate for up to 8 hours.
    Heat a barbecue hot plate or grill on medium – high heat.
    Add a little Rice Bran Oil
    Drain the chicken from the marinade 
    Reserve the marinade and
    Cook the chicken for 8-10 minutes, turning at times,
    until well coloured and cooked through.
    Remove from heat let sit for about 5 minutes then cut into pieces

    To Cook the Rice
    Fill a pot with lots of salted water
    Add the rice
    Stir and boil for about 8-10 minutes
    Test for doneness, a little bit of bite!
    Drain and set aside and place into a serving dish

    Meanwhile in another pan
    Over med heat  
    Add 2 tablespoons Rice Bran Oil
    Add the spring onions, chopped peppers 
    Season with Sea Salt and freshly ground black pepper
    Salute for 3-4 minutes
    Add beans
    Toss and cook for about another minute or two just to heat them through
    Remove and add to the rice
    Stir well
    In the same pan, add the marinade
    Bring to the boil and simmer for a minute to two
    Dip the chicken into the cooked marinade to make a sauce
    Arrange over the rice and vege
    Cover with the remaining sauce
    Sprinkle with coriander leaves.

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