Chicken Thighs and Spring Onions Korean style

This is a recipe from Aaron&Claire on YT. A 15 minute meal.

But only as long as you can get boneless and skinless chicken thigh meat. Otherwise the preptime is a bit longer. But on the upper side, you get enough cast offs to cook a great chicken stock for a future dish.

Don't throw away the raw bones and skin and fat pieces. Just grab some veggie and pour in water and cook for 1 hour. Pour it through a sieve and put in a Mason jar and stick that in the fridge.

Marinate the chicken chunks:

1 tbsp soy sauce

1 tsp oyster sauce

1 tbsp Mirin

1 tbsp olive oil

1 tsp sesame oil

1 tsp cornstarch

Fresh ground pepper.

Just stir it well with the chicken and set aside for 30 minutes. 

Now start the rice first. Everything else will be done fast.

Ingredients:

4 spring onions

400 g chicken thighs

1 tbsp olive oil

Pickled ginger

Lemon juice

Sesame seeds

Cut the spring onions in 2 inch pieces. Heat up the oil in a wok and cook the onions until they have a brown touch. Get them out.

Add a little more oil and place the chicken in. Color on both sides until the meat is cooked theough. Add the onions back and toss through.

Serve on rice with ginger and lemon wedges and sesame seeds.