Chicken Bulgogi
Chicken Bulgogi
- Ingredients:
650g Chicken thigh meat, belly pork or beef, sliced thinly
1 large Onion, shredded
2 tbsp Asian pear juice, blended (I used the Nam Shui pear from China)
7- 8 tbsp Bulgogi sauce or to taste (available at this store)
Method:
- Combine all the ingredients together in a large bowl and mix it thoroughly with a pair of chopsticks or by hand. I also added two tablespoon of dark soy sauce to give the chicken meat a nice colour.
- Cover the bowl with cling wrap and refrigerate for at least 3 hours or overnight.
- Add little oil to a non-stick pan and stir fry the meat until cooked at medium heat.
- Garnish with some toasted white sesame and cut spring onion on meat when serving.
Source: http://www.anncoojournal.com/2013/06/chicken-bulgogi.html
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