(#6 and #7 in the limited series: “cooking/baking in the time of the corona virus quarantine”)
Week 1 is almost over. I must admit, I am finding it difficult to plan menus… It’s not that I don’t have ideas, but we have limited ingredients and it’s not like I can go to the supermarket anytime I like for any ingredient that I may not have at home…
What is especially challenging are vegetables, which hubby needs and loves.
So, this time around, hubby’s lunch is cauliflower “rice” (last batch actually), Chicken Bulgogi and cucumber salad.
For the Chicken Bulgogi –
500g boneless chicken thighs
3 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons brown sugar
1 tablespoon mirin
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch black pepper
Clean and trim chicken pieces; pat dry. Slice into strips.
Mix marinade ingredients together. Marinate the chicken at least 1 hour upto overnight.
Stir-fry the chicken (reserve marinade) over medium heat (watch the pan because the chicken may get burned otherwise). If the pan gets too dry, add the marinade by tablespoons. If desired, toss cooked chicken with 1/2 teaspoon toasted sesame seeds.
For the Japanese-style cucumber salad –
2 pieces cucumbers – Rinse. Scrape out seeds. Slice thinly into half moons. Toss with a little salt and let stand about 30 minutes. Rinse again and squeeze out excess water. Toss with the dressing. Chill at least 30 minutes before serving.
1/8 cup soy sauce
1/8 cup sesame oil
1 tbsp EACH –
chili flakes, optional
Mix together until sugar is dissolved.