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Chicken Meat Yam Nyom

Servings: 2
Author: Yuko Asano@Kuracooking

Ingredient

  • 250 g Chicken thigh
  • 2 tbsp Sake
  • 2 tsp Grated garlic
  • a little Salt
  • a little Pepper
  • 2 tbsp Potato starch
  • 1 tbsp Rice flour
  • a lot Love

Yamnyeom

  • 2 tbsp Ketchup
  • 1 tbsp Red pepper paste
  • 1 tbsp Soy sauce
  • 1/2 tbsp Sugar
  • 2 tsp Powdered red pepper
  • 300 ml deep-frying oil
  • 2 tbsp White sesame seeds

Instructions

  • Add 1/2 teaspoon each of sugar and salt to chickenthigh, 50ml of water and rub100 times.
  • Cut 1 into bite=size pieces.
  • Mix 2 with sake, grated garlic, salt and pepper,and knead well for 15 minutes.
  • Remove the juices from 2 and coat with a mixture ofrice flour and potato starch.
  • Deep fry 4.
  • Mix all the yamnyeom, put it in a frying pan andlet it simmer.
  • Sprinkle 5 with 5.
  • Arrange the greens on a plate, add 6, and sprinklethe white sesame seeds on top.

Notes

The slightly tangy flavor is perfect for summer ©2023 Yuko Asano