Marinated chicken breast

Ingredients for 4 servings:

• 600 g chicken breast
• 5 tbsp soy sauce, light
• 4 tbsp rice wine or dry sherry
• 3 tbsp sesame oil
• 2 tbsp sesame seeds
• 1 piece(s) ginger, approx. 5 cm
• 4 cloves garlic
• 4 stalks of spring onion(s)
• salt and pepper
• chili flakes
• 4 tbsp vegetable oil
• 4 chili peppers
• 8 shiitake mushroom(s), dried

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

from Korea

Cut the chicken breast into thin slices, or if you’re in a hurry, into cubes of about 2 cm. Peel and grate the ginger, finely dice the garlic cloves, and thinly slice the spring onions. Mix with the sesame oil, sesame seeds, soy sauce, and rice wine. Season generously with salt and black pepper and/or chili flakes. Knead the marinade into the chicken and let it sit in the refrigerator for at least an hour. Meanwhile, cook the shiitake mushrooms for half an hour, then drain and quarter them. Halve the chili peppers, remove the seeds, and slice into thin half rings. Fry the chicken in batches in hot vegetable oil. Once you’re done frying, return all the meat to the wok. Mix in the shiitake mushrooms and chili rings. Pour in the remaining marinade and let it sit, covered, for two or three minutes. Sprinkle with toasted sesame seeds to serve.