Skip to main content

Korean bean paste chicken ~ 韩式酱鸡


 I just had to finish up the Korean bean paste before it expires and what's more easy to make than to pair them with chicken.   For meat, the menu is either chicken or pork in my household for I hardly ever cook with beef in my kitchen.   So, here's my fuss-free Korean bean paste chicken........






Recipe for Korean Bean Paste Chicken ~  韩式酱鸡

Ingredients

  • 3 chicken thigh, skinless, deboned and cut into 2 pieces each
  • 1 Tbsp Sunchang Ssamjung/Korean Bean Paste
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dark soy sauce
  • 2 tsp cornflour + 1 Tbsp water to thicken
  • Lightly toasted sesame seeds (optional)
Method
  1. Marinate the chicken pieces with the bean paste, brown sugar, dark soya sauce, salt and pepper for a few hours, preferably overnight.  Set aside.
  2. Place the chicken pieces onto a non-stick pan, cook on low fire, cover with lid.  Reserve the marinade.  Turn over the meat now and then.
  3. Once the chicken is cooked, push them to the side of the pan.  Thicken the marinade with the cornflour mixture and pour onto the pan, fine tune to taste and mix in the chicken pieces.
  4. Dish out onto a serving plate and sprinkle on some sesame seeds.
  5. Serve hot with rice.






I'm submitting this post to the Little Thumbs Up event, organised by


Comments

  1. I surely would ask for a 2nd helping of rice to go with this flavoursome chicken dish!

    ReplyDelete
  2. Wah! This dish can make one eat more than usual portion of rice. Can use wings and bake in oven. Good idea.

    ReplyDelete
  3. my favourite Korean food, yum yum!

    ReplyDelete
  4. WOW... another yummy dish from you cheah! I want to bring rice over :D

    ReplyDelete
  5. I regret not getting ssamjang (only got gochujang) when I moved from Singapore, this looks easy and delicious!

    ReplyDelete
  6. Hi Cheah,

    I'm feeling hungry now looking at your saucy Korean chicken! Opsie!

    Zoe

    ReplyDelete
  7. korean dishes always my favourite, I wan some now lol

    ReplyDelete
  8. With Induction site cooking the heat level is every bit as instantaneous and as exact as with gas, yet with none of the many drawbacks of gas which we will detail later.

    ReplyDelete
  9. thank for share. I will make it for my son. now i have a new repice...

    ReplyDelete
  10. Your recipe looks really delicious. I love chicken and will surely try your recipe. Thank you so much !

    ReplyDelete
  11. Your recipe looks really delicious. Thank you for information!

    ReplyDelete
  12. Your recipe looks really delicious. I'll cook it for this weekend. Thank you for information!

    ReplyDelete
  13. recently I have visited Korea .there I have tested this item from a restaurant and this taste still now mixed with my tongue . then further I have tried to make it by my favorite kitchen room . I always prefer induction cookware set in my kitchen .

    ReplyDelete
  14. I like Korean food. It fits me, and the way of my living. I guess, that it will be a good option for an any ration.

    ReplyDelete
  15. I remember its taste! It's gorgeous! Thanks a lot for the pleasant reminder! I'm gonna back here as soon as possible! Keep us informed!

    ReplyDelete
  16. I think a masterpiece, thanks for this recipe of chicken cooking!

    ReplyDelete
  17. I have read your article very attentively really this is very informative article.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set