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Korean style chicken chops

Korean style chicken chops


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Preheat the oven to 200 degrees Celsius. Ginger and garlic are put on a small grater.

Heat a little olive oil in a pan and add half the amount of garlic and ginger. Cook for 1 minute. Add the rice, 350 ml of water and the concentrated cube. Stir, bring to a boil, reduce heat to low, cover with a lid and cook for 15 minutes.

Mix half the amounts of soy sauce and vinegar and all the honey. Add over the chicken breasts and mix well. Place on a tray lined with baking paper and bake for 30-35 minutes.

Cucumber is sliced ​​and mixed with the rest of the soy sauce and vinegar and a little sesame seeds. Stir and set aside.

Meanwhile, fry the sesame seeds in an oil-free pan for 2-3 minutes. Transfer to a plate / bowl.

Cabbage is cut into juliennes.

Heat a little olive oil in a pan and sauté the remaining garlic and ginger for 3 minutes. Add cabbage, salt and pepper and mix well. Cook for 4 minutes, until the cabbage has softened.

Serve chicken breasts with cabbage, rice and pickles, sprinkled with sesame seeds.



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