Serving 150904c
Click to Enlarge

Chicken Stir Fry
Korea
  -   Saegogi Pyogo Basut Boekum
Serves
Effort:
Sched:
DoAhead:  
3 w/rice  
**
1-1/4 hr  
Yes
This is a simple but exceptionally flavorful chicken stir fry, due to the intense flavors of the marinade. It is not chili hot. Unlike a Chinese stir fry, you keep the frying temperature moderate so you don't destroy the flavor of the sesame oil.



1
------
2
1
1/2
2
1/2
1/2
------
3
1-1/2
7
1-1/2
------
#
---

in
T
T
T
t
---

oz
oz
T
---
Chicken Meat (1)
-- Marinade
Scallions
Ginger root
Sesame Salt (2)
Soy Sauce
Sugar
Pepper, black
-----------------
Black Mushroom (3)
Carrot, small
Bell Pepper, red
Sesame Oil, dark
-- Garnish
Egg Strips (4)
Prep   -   (1 hr - 40 min work)
  1. Slice CHICKEN thin and into strips up to 1/2 inch wide.
  2. Make Marinade: Chop SCALLIONS fine. Slice GINGER crosswise very thin, then into narrow threads, and cut the threads crosswise into very tiny pieces. Make the SESAME PASTE if you don't have it. Mix together all Marinade items.
  3. Massage Marinade into Chicken and let stand for at least 30 minutes.
  4. Soak MUSHROOMS in hot water for at least 30 minutes, then drain, remove stems and slice caps into strips about 1/4 inch wide.
  5. Scrape CARROT and slice thin diagonally.
  6. Core BELL PEPPER and cut into strips about 1/4 inch wide and about 1-1/2 inches long.
  7. Make EGG STRIPS for garnish.
Run   -   (15 min)
  1. Remove Chicken from marinade, reserving the marinade.
  2. In a spacious sauté pan or wok, heat Sesame Oil over moderate flame and fry Chicken, stirring until all raw color is gone, about 3 minutes. Remove from the pan and set aside, leaving as much oil in the pan as possible.
  3. Add Carrots and Mushrooms to the pan and fry stirring for about 2 minutes. Stir in Bell Pepper and fry stirring 1 minute more.
  4. Return Chicken to the pan along with reserved Marinade. Bring to boiling, turn down heat a bit and cook stirring for another 1 minute.
  5. Serve hot, garnished with Egg Strips and with plenty of medium grain Rice. My favorite is Kokuho Rose from California.
NOTES:
  1. Chicken:   I prefer thigh and leg meat rather than the cardboard-like breast meat we get around here. Since the Russians are no longer buying all our dark chicken meat, skinned and deboned thigh-leg meat segments are easily and affordably available.
  2. Sesame Salt:   This important seasoning is just white Sesame Seeds dry pan roasted until light golden in color, then cooled and crushed with Salt. For details see our recipe Sesame Salt page.
  3. Black Mushroom:   These are the same dried Shiitakes found in every Asian market and many supermarkets.
  4. Egg Strips:   This is a very popular Korean garnish, and easily made. See our recipe Egg Strip Garnish.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kmc_chkstir1 150904 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.