Sunday, July 20, 2008
Korean BBQ on a bed of fresh Baby Spinach
chicken legs and thigh
fresh ginger, minced
scallions, chopped into 1/4 in
Lee Kum Kee Korean BBQ Sauce
fresh baby spinach
dry white wine, optional
S/P and sugar, optional
How to make Korean BBQ on a bed of fresh Baby Spinach
Marinate chicken in Lee Kum Kee Sauce for about an hour.
Prepare rice! lots! [pref. Jasmine rice]
Meanwhile, mince garlic and ginger.
After an hour, fry chicken parts until golden brown on both sides. Set aside.
Saute ginger, garlic in remaining oil.
Add fried chicken parts.
Pour half a cup more of the BBQ sauce.
Season with S/P and a drizzle of sugar to taste[otional]
Simmer covered and reduce sauce with some dry white wine.
Sprinkle with the chopped scallions.
Plate on a bed of fresh baby spinach and SERVE!