|
| |
|
| What You Need: |
|
|
|
One 3-pound chicken
3 tablespoons soy sauce
1 tablespoon oil
2 small cloves garlic, minced
1/8 teaspoon cayenne pepper
1 tablespoon cornstarch (optional)
½ cup slivered almonds
1 teaspoon butter or oil
1 cup sliced mushrooms
2 stalks celery, cut diagonally into 1-inch pieces
1 large onion, cut into wedges and the layers separated
¼ cup sliced green onion tops
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Skin and bone the chicken then cut it into large bite-size pieces. Place in a covered casserole.
|
2. Mix in the soy sauce, oil, garlic, cayenne pepper, and cornstarch in a covered casserole and marinate, stirring occasionally, for at least a half hour or more.
|
3. Meanwhile put the almonds and the butter in a small dish and cook in the microwave oven, stirring often, until the nuts are toasted a golden brown (about 4 to 5 minutes). Set aside.
|
4. Add the mushrooms, celery, and onion to the chicken and cook, covered in the microwave oven, stirring from time-to-time for even cooking, until the chicken has become opaque and tender (about 15 minutes).
|
5. Garnish with the almonds and green onions.
|
|
NOTE:
|
|
If you want to be authentically Korean, leave out the cornstarch. The sauce will be quite runny then.
|
| |
|
|
|
|
|
|
|
