Sunday, July 20, 2008
Korean BBQ on a bed of fresh Baby Spinach
Ingredients
chicken legs and thigh
garlic, minced
fresh ginger, minced
scallions, chopped into 1/4 in
Lee Kum Kee Korean BBQ Sauce
fresh baby spinach
cooking oil
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.
Chop scallions.
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!
