This tastes and smells fantastic. These scones go well with tea.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (3 pound) whole chicken
- ¼ cup soy sauce
- 2 tablespoons sesame seeds
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 green onion, minced
- 1 clove garlic, minced
- 1 teaspoon peanut oil
- 1 tablespoon white sugar
- 1 teaspoon monosodium glutamate (MSG)
Instructions
- Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
- In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
- Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).
Nutrition Facts
| Calories | 794 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 255 mg |
| Dietary Fiber | 1 g |
| Protein | 65 g |
| Saturated Fat | 15 g |
| Sodium | 1338 mg |
| Sugars | 4 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
This is good. I put honey instead of sugar for my fatty husband.
this is a very good meal with rice. I changed nothing but brown sugar for white sugar. very good and quick dinner.
It was pretty good. I feel like the sesame was a bit overpowering for some reason, but I enjoyed it anyway.
The chicken was very flavorful and moist. We’ll be making it again.
This chicken came out great!
your recipe was very good except i tried it using boneless breast which was still very good.
This was good. I added extra garlic, used boneless skinless breasts, omitted MSG, and at the end I added crushed red pepper for more kick. Also grew tired trying to crush the sesame seeds so left them mostly whole. I liked this a lot, served over rice, would make again.
As a native Korean, I knew that it’s not an authentic Korean recipe, but enjoyed the taste! To make it more Korean, you could put the chicken with bones and add Dangmyun (noodles made of sweet potato starch) and fresh green chilies cut into small pieces.
this was great!! I used the same amount of “stuff” but with just three boneless chicken breasts. Also left out the MSG and didn’t really crush the sesame seeds. My husband is Korean (I’m not) and he said “this really tastes Korean… but I don’t know why!” REALLY yummy. I might make even more sauce next time to pour over the rice.
I also skipped the MSG and used boneless chicken breasts. We all enjoyed this and my son gave it 5 stars.
I loved this. My variations: didn’t have MSG, and used 2 lbs of boneless skinless chicken instead of a 3 lb. bird. Fantastic and delicious!
i added a little extra garlic