Korean Chicken Breast & Mugwort Stir-fry
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Young spring mugwort is mild, with little bitterness, and lean chicken breast leaves its grassy scent clear.
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The seasoning is kept light with soup soy sauce and cooking wine, and the mugwort, tough stems picked out, goes in last and comes off the heat while still bright green.
Ingredients
Instructions
- 1
Slice 250 g of chicken breast 4 to 5 mm thin and marinate with 1 tablespoon of cooking wine and 0.5 tablespoon (half) of soup soy sauce for 8 minutes.
- 2
Remove tough stems from 90 g of young mugwort and cut into 5 cm pieces, then shake off excess water.
Mugwort loses its aroma if overcooked, so have it ready to add at the end.
- 3
Heat 0.5 tablespoon (half) of perilla oil in a pan over medium heat, add 1 teaspoon of minced garlic and 70 g of shredded onion, and stir-fry for 1 minute to develop aroma.
- 4
Add the chicken breast and increase to high heat, stir-frying for 3 minutes.
When the entire surface turns opaque white, the chicken is fully cooked.
- 5
Add the remaining 0.5 tablespoon of soup soy sauce to adjust seasoning, then add mugwort and stir-fry briskly over medium-high heat for just 1 minute. Move to the next step while the mugwort still holds its vivid green.
- 6
Turn off heat, add the remaining 0.5 tablespoon of perilla oil and 1 teaspoon of toasted sesame seeds, and toss lightly with residual heat to finish.
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