Ingredients (for 4):- Chicken steak - 2 pieces
- Leek - 1 piece
- Carrot - 1 piece
- Korean rice cake - 2 bowls
- Korean spicy sauce - 3 tbsp
- Garlic - 4 cloves
- Chinese yellow wine - 2 tsp
- Sugar - 2 tsp
- Oil - 1 tsp
- Corn starch - 2 tsp
- White pepper powder - 1/3 tsp
- Soy sauce - 2 tsp
Procedures:
1. Remove the skin and fat from the chicken steak, then cut into pieces. Marinate with corn starch, white pepper powder and soy sauce.
2. Wash the leek and cut into pieces.
3. Peel the carrot and cut into slices.
4. Peel the garlic and chop finely.
5. Soak the Korean rice cake in hot water for 20 minutes, then remove and drip dry.
6. Heat the pan and add oil, then add in the garlic to saute till fragrant.
7. Add the chicken and carrot to continue to stir-fry.
8. Add 2 bowls of water, Korean chili sauce, Korean rice cake, Chinese yellow wine and sugar to cook until the carrot is softened.
9. Add the leek and continue to cook for a short while, then serve.
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