spicy korean chile chicken

Spicy Chile Chicken
from Quick & Easy Korean Cooking by Cecilia Hia-Jin Lee
Spicy Chile Chicken

Ingredients:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken
, cut into about 2-inch pieces
1 yam, peeled and cut into thin strips about 2 inches long
1 small onion, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1/2 head cabbage, cut into 1-inch cubes (about 2 cups)
2 cloves garlic, sliced 1 green onion, cut into 2-inch lengths
3 tablespoons Korean chile paste
1 teaspoon soy sauce
1 teaspoon sugar

Makes about 4 servings
This and many other wonderful recipes may be found in Cecilia Hia-Jin Lee's
Quick & Easy Korean Cooking




There is a town in the Gyeonggi province of Korea that specializes in this dish. You can drive down the streets and see a chicken restaurant on practically every corner. All the joints are pretty much the same with huge, flat griddles on the table. Once you sit down, the waitresses will pile on all the ingredients, pour on the chile paste seasoning, and cook the dish right in front of you as you salivate in anticipation. You can re-create the fun at home with an electric frying pan or make it in a large skillet or wok.

Heat the oil in a large skillet or wok over high heat. Add the chicken, yam, onion, zucchini, cabbage, and garlic and stir-fry until the chicken is cooked through and the vegetables
begin to brown, 15 to 20 minutes. Add the green onion, chile paste, soy sauce, and sugar
and cook for a couple of minutes or so.

Serve immediately with hot rice.

Variation:
If you're using an electric frying pan on the table, you can keep the chicken hot as you eat from the frying pan. As you near the bottom of the dish, add leftover white rice to the pan with a bit of sesame oil and make fried rice to finish off the meal.