dawn_mo
Well-known member
KOREAN NAMASU (from CathyZ)
serves 6-8
3 lb. boneless and skinless chicken
4 cucumbers
1/2 c sugar
1/2 c white vinegar
1/2 c good quality soy sauce
1/4 c sesame oil
1/2 tsp. chili pepper flakes
8 green onions, sliced
4 cloves garlic, minced
1" piece of fresh ginger, peeled and grated
1 Tbs. Hondashi
1 Tbs. Ajinomoto
pepper to taste
Either steam over or simmer the chicken in one can of chicken broth until done. Cool and reserve the broth for another use. Refrigerate the chicken for at least 3 hours or overnight.
Pare and halve the cucumbers lengthwise. Slice into bite-size pieces. Soak in ice water for at least 1/2 hour and drain. Add the sliced green onions to the cucumbers.
For the sauce: mix together sugar, vinegar, soy sauce, sesame oil, chili pepper flakes, garlic, Hondashi, Ajinomoto, ginger and black pepper.
Just before serving, mix the chicken, cucumber and onions. Pour the sauce over all and toss.
serves 6-8
3 lb. boneless and skinless chicken
4 cucumbers
1/2 c sugar
1/2 c white vinegar
1/2 c good quality soy sauce
1/4 c sesame oil
1/2 tsp. chili pepper flakes
8 green onions, sliced
4 cloves garlic, minced
1" piece of fresh ginger, peeled and grated
1 Tbs. Hondashi
1 Tbs. Ajinomoto
pepper to taste
Either steam over or simmer the chicken in one can of chicken broth until done. Cool and reserve the broth for another use. Refrigerate the chicken for at least 3 hours or overnight.
Pare and halve the cucumbers lengthwise. Slice into bite-size pieces. Soak in ice water for at least 1/2 hour and drain. Add the sliced green onions to the cucumbers.
For the sauce: mix together sugar, vinegar, soy sauce, sesame oil, chili pepper flakes, garlic, Hondashi, Ajinomoto, ginger and black pepper.
Just before serving, mix the chicken, cucumber and onions. Pour the sauce over all and toss.
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