Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some of the food we've been making at home since we've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I usually stick to the usual recipes I do like to try new ones once in a while and figured I'd share the new ones I've tried.
This was just a simple recipe I tried since we had a packet of this Korean Stir Fried Meat Paste lying around. It'd been in the pantry for quite some time and since I had a few pieces of frozen chicken fillet left I figured we could try it and see how it tastes.
It's actually not that hard to make a Korean spicy sauce as long as you have gochujang, as I showed from my last post. But I figured I could try this and see how this brand of sauce tastes since we really like their mapo tofu sauce.
There are instructions and ingredients on the back of packet, and I followed it pretty much to the letter since it doesn't require much. we have to marinate the chicken for at least 30 minutes.
Ingredients:
- frozen chicken fillets
- Korean stir fried meat paste
- rice
- vegetables
- big white onion
- garlic
Step 1: If you're using frozen chicken like I am, of course the first step is to defrost the chicken.
Step 2: Once the chicken is defrosted, I sliced them up into bite-sized pieces.
Step 3: Dump the sauce packet in with the raw chicken pieces to marinate. This is best done overnight of course but I prepared early in the day.
Step 4: While the chicken is marinating, I made my standard rice with vegetables again, where I just dump washed rice, frozen broccoli, and diced mushrooms and carrots into the rice cooker to cook.
Step 5: Slice the onion into strips. They don't have to be too small since they'll silt a little in the pan.
Step 6: Chop up the garlic cloves if you're using raw garlic. I use this pack of already chopped garlic since it's more convenient.
Step 7: Heat up some vegetable oil on medium heat in a wok or pan and stir fry the garlic and onions until fragrant.
Once they've turned brown they're good and you will notice the onions have gotten a lot smaller.
Step 8: Toss in the chicken and stir fry for about 7 minutes until the chicken is cooked through.
Step 9: I thought it would be a lot saucier than it was to be honest, but after stir frying there wasn't that much sauce leftover.
Once the chicken is cooked through and they've combined well with the garlic and onions, you're done!
The rice should be cooked by now as well so it's time to serve!
We had some tea eggs that Sean made leftover from the previous day so we added them in as well. It smelled pretty good especially with all the aromatics.
To be honest it was pretty average. The sauce wasn't as flavourful as I thought it was going to be although it looked good. I was quite fearful that I had overcooked the chicken and that it would be dry but since it was also frozen chicken it was hard to tell if it was just that texture because it was cooked through.
Overall, it was still quite alright, the onions really added flavour to it and it wasn't bad, just that it wasn't as saucy as I thought. Maybe it would've tasted better with more tender fresh chicken. Either way I think I'll just stick to making my own sauce for stir fry next time.
Thanks so much for reading!
To find out more about me, check out my intro post here!
Check out my previous post in this series!
