Tuesday, 5 August 2008
Chicken in gochujang sauce with rice paper or What I did with Wandering Chopsticks' rice paper
A few months ago I won a prize in a draw and accordingly received two packets of banh trang (rice paper) from Wandering Chopsticks.
The first packet (tapioca rice paper) were gone within a week so I didn't have a chance to take any photos...
OK I admit that's a lie. Truth is, I haven't rolled rice paper for a wee while so my expertise has gone downhill. My practice rolls were either so fat that the fillings burst out half way or too thin that there is virtually no fillings at all. Besides, the hubby kept laughing at my attempt of making a decent roll to be photographed so I thought I'd rather wait until I make a photograph-able decent-ish roll.
This lunch time, whilst browsing for recipes, an idea came to my mind. I love Korean food and obviously Vietnamese food, why not combine the two and make a fusion.
So this is what I came up with.
Recipe for dakgalbi (chicken in gochujang sauce) was inspired by Sue from My Korean Kitchen's dakgalbi
Sue's recipe includes sesame leaves and rice cake, which can only be found in Korean shop so I came up with my own adapted version of dakgalbi
Gochujang - 2tbsp
Water - 2tbsp
Sugar - 1/2 tbsp
Chopped Garlic - 1 clove
Honey - 1tbsp
Soy sauce - 1tsp
Mix all ingredients together and leave aside
Ingredients (for 1)
Chicken breast - 1, sliced into thin strips
Chinese cooking wine - 1tbsp
Assorted veg - anything you fancy really, I use 1 courgette, 1 stick of celery, 1 carrot, all chopped into thin strips
Lettuce and mixed herbs (I use mint and coriander from the garden)
Marinate chicken in cooking wine, a pinch of salt and pepper and set aside for 15 minutes
Mix sauce with chicken.
Turn heat on medium high, pour 1tbsp olive oil into a pan, pour chicken and sauce in the pan, stir and put lid back on for 5 mins
Stir again after 5 minutes to make sure chicken pieces are not stuck to the bottom of the pan and put lid back on for another 5 mins.
Mix veg in the pan with a splash of water and stir fry until done (should take a couple more minutes max.)
Serve with hot rice or you can make it into cigar-shaped rolls like I do (a layer of lettuce and mixed herbs then chicken on top, roll it and dip in the sauce from the pan)
Maybe it's a case of 'grass is greener on the other side', I don't know, I still think W.C's banh trang taste much better than the ones I bought.
So thank you for your generosity ($11 postage doesn't go to waste I did promise you). Now that I can make a decent roll I shall attempt at some other rice paper dishes in the near future.
For now...good night and enjoy!