Not exactly profound I know, but sometimes I do actually cook for myself. Even more occasionally the results are worth sharing. Although I admit the reactions to last week's 'Hot-dog & Kim-chi Surprise' weren't quite as enthusiastic as I'd hoped for - i.e. the Koreans involved poked at it with the longest chopstick they could find and then dialed for a delivery of fried things.
This one worked however...
Take one pack of chicken chunks, the A4-sized tray from Nonghyup costing about KRW4000. Fry gently in corn oil till crispy, takes about 20 minutes. Remove from the heat, drain off the fat.
Mix in a bowl:
- 1 inch of ginger root sliced into small sticks
- 1 tbsp yellow-bean paste
- 2 tbsp persimmon vinegar
- 2 tbsp greengage syrup
- 2 tbsp soy sauce
- 1 tbsp corn syrup
Add to the chcken and return to the heat, stir until the sauce is absorbed, caramelised etc, about 10 minute on low. Serve with crispy carrots or whatever else you have in the fridge. Await compliments.
Seriously, the various fruit vinegars and syrups available here are wonderful cooking ingredients. Nowhere near as acidic as UK vinegars but thicker and much fruitier. I detect Christmas presents for those-people-I-know-who-cook!
