My Korean Kitchenchicken_breast_fillet | My Korean Kitchen http://mykoreankitchen.com A Practical Guide to Korean Food and Korean Fusion Food Fri, 14 Jan 2011 04:31:52 +0000 en hourly 1 http://wordpress.org/?v=3.1.4 Curry Marinated Chicken Breast with Steamed Veggies and Salad http://mykoreankitchen.com/2006/09/09/curry-marinated-chicken-breast-with-steamed-veggies-and-salad/ http://mykoreankitchen.com/2006/09/09/curry-marinated-chicken-breast-with-steamed-veggies-and-salad/#comments Sat, 09 Sep 2006 08:19:33 +0000 sue http://mykoreankitchen.com/?p=13
  • Teriyaki Sauce Marinated Chicken
  • Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
  • Sweet and Sour Chicken 1 (Tangsuyuk in Korean)
    • ]]>     ChickenChicken is the one of my favourite meats. When I buy chicken meat at Homeplus, it always has 5 pieces of breast fillet and I found that this amount of meat can serve about for 4 people. (We are not big eaters.)

    As you know, once you defrost meat it is not good to re-freeze it. So I marinate all the meat once, then use a 2 person portion of meat for me and my husband, then keep the rest of the meat in the fridge and use it the next day.

    -Ingredients for marinating chicken are (for 4 people)

    • 5 pieces of chicken breast fillet. (I found it is easier to slice it when it is partly frozen.)

    -Seasoning for Marinating Chicken

    • Yellow curry – 2tbsp
    • Salt – 2tsp
    • Pepper – 2tsp
    • Refined rice wine 30ml / left over Soju is OK too, or white wine.
    • Ginger powder – 2tsp

    -Marinating-

    1. Rinse the chicken.marinating chicken
    2. Thin slice the chicken.
    3. Put it into a container.
    4. Add the seasonings and mix it well.

    I usually marinate for about 2-4 hours. But I found that 24 hours tastes better. However if you are in a rush, 30 minutes might be O.K too.

    Side dishes
    -Ingredients for side dishes are (for 2 people).
    You can do in a different way by your choice.

    For steamed and pan fried Vegetables

    • 1 medium head of broccoli
    • 1 carrot
    • 6 button mushrooms
    • 2 King oyster mushroomsVegetables
    • A thin layer of olive oil in a frying pan (for the mushrooms and the chicken)

    For salad

    • 5 medium leaves of lettuce
    • 1/5 of each of a small green and small red capsicum
    • 1 medium tomato

    -Preparation and Cooking-

    1. Start with long slicing some carrots.
    2. Cut some broccoli.Cooking process curry chicken
    3. Then steam some carrots and broccolis for about 10 minutes each. Keep them in the pot until you’re ready to eat.
      (I recommend to steam them separately, however if I’m in a rush I steam them together.)
    4. While it’s steaming, cut some mushrooms into quarters.
    5. Still while steaming the veggies, cut some lettuce into small strips, tomato into quarters,and thinly slice some capsicum.
    6. Put no.5 into a bowl. The salad is then ready.
    7. Pan fry the mushrooms in a little oil until they turn brownish. (That’s the veggies now done).

    Main dish – Chicken

    1. Pan fry some chicken (in a little oil). Turn the chicken pieces as needed until they turn brownish.
    2. Serve all the above on the plates.

    Salad with curry chickenCurry Chicken Works

    Related posts:

    1. Teriyaki Sauce Marinated Chicken
    2. Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
    3. Sweet and Sour Chicken 1 (Tangsuyuk in Korean)

    ]]>     http://mykoreankitchen.com/2006/09/09/curry-marinated-chicken-breast-with-steamed-veggies-and-salad/feed/ 0