INGREDIENTS :
480g boneless chicken, 1 yam, 1 onion, 1 zucchini, 1 white cabbage, 3 cloves of garlic, 1 stalk of spring onion, 1T oil, some salt.
SEASONINGS:
(1) 1t chonju (i.e. rice wine), 1t chicken bouillon powder, 1t ground white pepper,
some sesame oil.
(2) 3T Korean hot red pepper paste, 1t soy sauce, 1t grain syrup.
PREPARATION :
1. Rinse boneless chicken in running water for 6 minutes; Drain; Discard the skin; Cut into pieces with 5-cm length; Marinate in seasoning (1) for 45 minutes.
2. Cut off the head of white cabbage; Separate the leaves; Soak in water with some salt for 20 minutes; Lift the cabbage up and rinse; Drain; Cut into small pieces.
3. Peel, rinse and cut off both ends of yam; Cut into strips.
4. Peel, rinse and cut an onion into cubes.
5. Peel, rinse and cut a zucchini into cubes.
6. Peel, rinse and mince garlic.
7. Rinse and cut off the roots of spring onion; Julienne.
8. Add 1T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the garlic; Stir-fry over a low heat till fragrant; Add the chicken, the yam, the onion, the zucchini and the cabbage; Stir-fry over a low heat till the chicken is medium well; Add seasoning (2); Stir-fry over a low heat for 3 minutes; Add most of the spring onion; Stir-fry over a low heat for 3 minutes; Turn off the heat; Arrange on a serving plate; Garnish with the remaining spring onion; Serve immediately.
