one of my soul foods
Chicken ribs are always delicious
The point is, the best way to eat leftover vegetables, meat, and sauce is to stir-fry rice.
Ingredients / 700g chicken meat, 300g sweet potato, 1 onion, 350g cabbage, 1/2 green onion, 10 perilla leaves, a handful each of sausage and rice cake
Seasoning / 3 tablespoons red pepper paste, 3 tablespoons red pepper powder, 3 tablespoons soy sauce, 3 tablespoons cooking wine, 3 tablespoons sugar, 3 tablespoons garlic, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1/2 tablespoon curry powder, 1 teaspoon minced ginger, 1 pepper /2 tsp, a little water
1. Red pepper paste 3 tablespoons, red pepper powder 3 tablespoons, soy sauce 3 tablespoons, cooking wine 3 tablespoons sugar 3 tablespoons, minced garlic 3 tablespoons, oyster sauce 1 tablespoon, sesame oil 1 tablespoon, minced ginger 1 teaspoon, pepper powder 1/2 teaspoon, curry Mix 1/2 tbsp of powder well to make sauce.
2. Cut 700g chicken meat into large pieces and mix well with the seasoning sauce.
(It tastes better if you marinate it in the refrigerator for at least 2 hours and then marinate it for 6 hours~)
3. Prepare by slicing 350g cabbage, 1 onion, 1/2 green onion, 2 sweet potatoes (300g), and 10 perilla leaves.
4. Prepare a handful of sausages and rice cakes each. (Cut the sausages diagonally according to the size as well)
5.Put cooking oil in a preheated pan and when the oil is warm, add the ingredients except sesame leaves and green onions. (keep medium heat until the end)
6.Place marinated chicken ribs on top and cover the edges with 5-6 tablespoons of water. (If there are a lot of vegetables, it is OK to reduce the amount of water)
7. When the vegetables start to cook, mix them with the chicken ribs and cook them evenly.
(Mix it in the middle so it doesn't burn)
8. When the chicken is half-cooked, cut it into bite-sized pieces and cook. When the chicken and sweet potato are fully cooked, add sesame leaves and green onion and mix them evenly once or twice to complete Chuncheon-style chicken ribs!
