Description: This is an excellent simple dish that brings introduces some of the wonderful Korean flavors to a meal. It is easy to make, especially if you are using left-over chicken!
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1/2 cup Chicken Breast, Cooked and shreaded. Can be cold.
4 cups Chicken Broth
1 Tbsp Garlic, crushed
1 Tbsp Ginger, finely grated
1/2 cup White Rice, uncooked.
2 tsp Soy Sauce
1 tsp chile paste, adjust to your taste.
1 Scallions, finely chopped
1/2 tsp Mirin, (optional, but gives an excellent flavor)
1 tsp Sesame Seeds
In small skillet, roast the sesame seeds over medium-high heat. Shake them constantly to avoid burning. They will become lightly brown and aromatic after only 1 minute. Set aside to garnish the final dish.
Combine broth, garlic and ginger and bring to a boil. Add rice and reduce heat to a simmer until rice is cooked (about 15 minutes) Add soy sauce, mirin, chile paste, roasted sesame seed oil and chicken and simmer for 1 minute just to mix everything together.
Serve garnished with scallions and the sesame seeds.
Combine broth, garlic and ginger and bring to a boil. Add rice and reduce heat to a simmer until rice is cooked (about 15 minutes) Add soy sauce, mirin, chile paste, roasted sesame seed oil and chicken and simmer for 1 minute just to mix everything together.
Serve garnished with scallions and the sesame seeds.
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-The Cook's Compass team
16 August 2007
Please use the links below to send us a comment or participate in our forum.
Thank you!
-The Cook's Compass team
16 August 2007
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