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Stir-fried chewy rice cakes with ground chicken, smoked tofu, cabbage, ginger, garlic + scallions, finished in an addictive sauce.
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In a large pan, heat neutral oil on medium-high and sauté a pound of ground chicken, pressing down occasionally. Cook undisturbed for about 3-4 minutes until bottom is golden and chicken is mostly cooked through. Toss in some minced ginger, garlic and whites of scallions and stir-fry with chicken for about 2 minutes. Transfer chicken mixture to a bowl and set aside.
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In the same pan, on medium heat, simmer about ¼ cup of chicken broth and add a 1lb. pack of Korean rice cakes. Let the rice cakes steam and soften a bit, stirring often. Crank the heat back up to medium-high, toss in a few handfuls of shredded cabbage and smoked tofu (sliced from a small block, can omit). Combine with rice cakes and return reserved chicken back into the pan. Stir to combine. In a small bowl, mix together ⅓ cup mirin, ¼ cup soy sauce and 1 tbsp oyster sauce (optional). Drizzle into the pan, over rice cake mixture. Stir to combine thoroughly so the sauce reduces a bit and coats everything. Transfer to serving plates, top with sesame oil, sesame seeds and sliced scallions; serve with sambal on the side. #f52platter
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