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What You Need:
(To Serve: 4)
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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
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Translate this recipe:
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| How To Cook: |
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1. Skin and bone the chicken then cut it into large bite-size pieces. Place in a covered casserole.
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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.
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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.
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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).
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5. Garnish with the almonds and green onions.
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NOTE:
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If you want to be authentically Korean, leave out the cornstarch. The sauce will be quite runny then.
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