Ingredients:
2 lb chicken parts, loose skin & fat discarde
5 tbsp sugar
1 tbsp garlic, chopped
1 scallion, chopped
1 tbsp ginger, fresh, chopped
2 tbsp soy sauce
5 tbsp gochu jang, hot fermented chili paste
2 tbsp korean sesame oil
2 tbsp toasted sesame seeds
1/2 cup water
Instructions:
Koreans in the southern part of the country like salty and chili-hot
foods. The cities of Kwangju and Chongju in the southwest Korea,
where I spent some culinary research time, are centers for this hot
salty dish."
1. Cut the chicken into 3-inch pieces. Divide the wings. Mix the
parts with the sugar and marinate for 1 hour or more (the sugar is a
tenderizer).
2. Mix together all the other seasonings -- garlic, scallion, ginger,
soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to
the chicken, and marinate for another hour.
3. Pour the 1/2 cup of water into a pan and bring to a boil. Add the
chicken and marinade and simmer, covered, over low heat for about 1/2
hour, which is enough to cook the chicken and evaporate nearly all
the liquid. Stir the mixture once or twice during this process.
Serve warm with rice, salads and kimchi.
Source: "The Korean Kitchen" by Copeland Marks
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"It's true that I did get the girl, but then my grandfather always said, Even a blind chicken finds a few grains of corn now and then." - Lyle Lovett
Dak Cochu Jang Boekum (Chicken In A Hot Chili Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
