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The lunch I made for myself today = WIN. Warning: if, unlike me, you do not have a cast iron stomach you may want to use less spices than I did, because this stuff is thermonuclear hot.
Ingredients:
1 Large Potato
1 Small Onion
1 Large Chicken Breast (bonless, skinless) or 3 Small Chicken Breast Tenderloins (same)
Vegetable Oil (not olive oil, I think that'd ruin the taste) Enough to coat bottom of skillet in thick layer, though could use less if desired.
Water - Enough to completely cover everything in skillet.
2 heaping tablespoons finely ground korean red pepper from H-Mart
2 heaping tablespoons coarsely ground korean red pepper from H-Mart
1 tablespoon finely ground ginger
1 tablespoon garlic salt or garlic powder
(Tablespoon measurements on all spices other than the red pepper are approximate, as I didn't use a spoon to measure them. Feel free to adjust proportions to taste.)
Directions:
1. Chop up the potato, the onions, and the chicken breasts into pieces, each no bigger than the smallest joint of your pinky.
2. Coat the bottom of the skillet with a thick layer of vegetable oil. At the very least enough to coat all of the ingredients if you toss them in it.
3. Add the spices and toss the ingredients till they are thoroughly mixed.
4. Pour enough water into the skillet to completely cover all ingredients. Toss again to mix the spices & oil with the water.
5. Cook uncovered on burner on high till 1/2 to 3/4 of the liquid has boiled off. Stir frequently.
6. Serve. Salt to taste.
It's kinda awesome... it's a little like Thai yellow curry, but way hotter. Plus, no milk or coconut required. Frozen vegetables, including soup vegetable mixes or stir fry mixes, can also be added to the recipe if you like. Ultimate result is really tasty and quite cheap to make.
Btw, seriously, I'm not kidding about how spicy this is. I REALLY don't recommend trying to make it spicier than I did. And for gods sake, be careful about getting any near your eyes.
Ingredients:
1 Large Potato
1 Small Onion
1 Large Chicken Breast (bonless, skinless) or 3 Small Chicken Breast Tenderloins (same)
Vegetable Oil (not olive oil, I think that'd ruin the taste) Enough to coat bottom of skillet in thick layer, though could use less if desired.
Water - Enough to completely cover everything in skillet.
2 heaping tablespoons finely ground korean red pepper from H-Mart
2 heaping tablespoons coarsely ground korean red pepper from H-Mart
1 tablespoon finely ground ginger
1 tablespoon garlic salt or garlic powder
(Tablespoon measurements on all spices other than the red pepper are approximate, as I didn't use a spoon to measure them. Feel free to adjust proportions to taste.)
Directions:
1. Chop up the potato, the onions, and the chicken breasts into pieces, each no bigger than the smallest joint of your pinky.
2. Coat the bottom of the skillet with a thick layer of vegetable oil. At the very least enough to coat all of the ingredients if you toss them in it.
3. Add the spices and toss the ingredients till they are thoroughly mixed.
4. Pour enough water into the skillet to completely cover all ingredients. Toss again to mix the spices & oil with the water.
5. Cook uncovered on burner on high till 1/2 to 3/4 of the liquid has boiled off. Stir frequently.
6. Serve. Salt to taste.
It's kinda awesome... it's a little like Thai yellow curry, but way hotter. Plus, no milk or coconut required. Frozen vegetables, including soup vegetable mixes or stir fry mixes, can also be added to the recipe if you like. Ultimate result is really tasty and quite cheap to make.
Btw, seriously, I'm not kidding about how spicy this is. I REALLY don't recommend trying to make it spicier than I did. And for gods sake, be careful about getting any near your eyes.
