A Scientist in the Kitchen

This recipe my mom got from a magazine. My mom seldom cooks so it is always a treat for us when she is in a cooking mode. She would cook it during the week while I am not at home and surprise me with a new dish come Sunday lunch when I go home.

A few weeks ago, she surprised me with this dish, inspired from Korean bulgogi. Well, in the end, I had to finish off cooking as she gave me the instruction.

It is best to use chicken fillet. And lots of mungbean sprouts if you like it.

Ingredients:

For the marinated chicken:

300 grams chicken fillet, cut into strips (beef or pork can be used as well)
1/2 cup soy sauce
1 tsp crushed pepper
2 cloves garlic, finely minced

Mix all ingredients and marinate in the refrigerator for at least two hours. Stir-fry chicken strips in a wok till browned. Reserve.

For the mungbean sprouts:

500 grams mungbean sprouts
2 sprigs of spring onion, chopped
1 chicken boullion cube
3 cups water
sesame oil
sesame seeds

Bring water to boil then add the chicken cube. When cube dissolves, add the spring onion and cook till half done. Drain water. Transfer cooked mungbean sprots in a plate. Mix in the spring onion (reserve some for garnishing). Drizzle with sesame oil, as much as you want.

To assemble, put the mungbean sprouts in a large plate. Place the chicken strips in the middle such that the mungbean sprouts surround the chicken. Top the chicken strips with sesame seeds. Garnish the sprouts witht the reserved spring onions.

The combination of sesame oil and mungbean sprouts is so good I think it could be a main dish by itself!

***

Do you need a TV wall mount for your TV?

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Stumble It!