Korean Cheese Chicken with Cabbage

Method

1. Wash 300g of chicken breast with a little salt, rinse it several times in water, then cut it into small bite sized pieces.
2. Marinate the chicken with 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of white sesame seeds, 2 tablespoons of Korean chili powder, 1 tablespoon of chili sauce, 1 tablespoon of seasoning powder and 1 tablespoon of sesame oil. Mix well and leave for 30 minutes.
3. Cut the cabbage into lengths of about 2 to 3 finger joints and drain it. Peel and crush the garlic. Cut one stalk of spring onion into lengths and chop the other fine. Peel the carrot and slice it. Cut the onion into wedges.
4. Set a pan on the heat with 1 tablespoon of cooking oil, fry the garlic until fragrant, then tip in the marinated chicken and stir it through.
5. Once the chicken is just cooked, add the cabbage, carrot and onion, stir, then cover and let them cook through. Add the spring onion lengths and stir for 30 seconds.
6. Scatter 100g of cheese over the surface, cover for about 3 minutes until it melts, then sprinkle on the chopped spring onion and eat straight from the pan.

Tips

• Eating straight from the hot pan is what keeps the cheese soft and stringy.
• Cabbage cut into wide pieces and drained thoroughly keeps the pan from filling with liquid.
• Cooking the chicken only until just done before the vegetables go in keeps the meat from turning tough.
• Once the cheese is on, the lid goes on and the heat goes off, since the residual heat melts it while further cooking splits the fat out.