Chicken Bulgogi
serves 6-8 as part of a main dish
INGREDIENTS:
3 lbs boneless skinless chicken thighs
kosher salt
6-8 fresh shitake mushrooms, thinly sliced
1/2 head of garlic, minced
1 tbsp sesame seeds
1 tbsp sesame seeds
1 onion, halved and thinly sliced
2 carrots, sliced into 3" matchsticks
1 package enoki mushrooms
1 green onion, chopped
1 tbsp avocado oil
2 carrots, sliced into 3" matchsticks
1 package enoki mushrooms
1 green onion, chopped
1 tbsp avocado oil
1 cup soy sauce
1/4 cup sesame oil
1 tbsp sesame seeds
2 tbsp sugar1 tsp ground black pepper
1/2 cup water
1/2 cup water
1 can crushed pineapple
METHOD:
1. In a large baking dish or Ziplock bag, salt chicken and place/add inside along with shitake mushrooms. Set aside.2. In a medium glass liquid measure, make the marinade by combining all ingredients. Pour over chicken and let marinade in the fridge for 1-6 hours.
3. Once marinated, you can grill, bake (400F or 30 mins) or cook the chicken in a non-stick wok. Set aside to rest before slicing.
5. In a wide non-stick pan, heat oil on medium high. Add onions and carrots, cook for 5 minutes until soft. Add enoki mushrooms and any chicken juices and stir fry for another 5 minutes or until most of the liquid has been absorbed. Transfer to a serving platter, top with sliced chicken and garnish with green onion. Serve with rice.
