Korean-style cooking

Barbara Wilson

These Korean-style marinades are just the thing to bring a flavour of the east to your kitchen!

Sesame Chicken

Heat a heavy-based frying pan and toast a level tbs of sesame seeds until they begin to pop. Crush these seeds, along with a pinch of salt, with a mortar and pestle (use a bowl and the back of a spoon if you don’t have a mortar and pestle). Add a good pinch of black pepper, a very finely chopped shallot or small onion, a crushed clove of garlic, a tsp sesame oil, 2 tbs soy sauce and 2 tsp white sugar and mix together.

Pour over 4 chicken fillets and allow to stand for at least 30 minutes. Grill or griddle and serve with noodles, boiled rice or stir-fried vegetables.

Makes 4 servings.
Nutritional information: 185 calories, 6g of fat and 10g carbs (2 Totals)

Chilli Chicken Marinade

In a small saucepan, whisk together a tbs white sugar, 3 tbs soy sauce, 3 tbs water, a tsp onion powder and a tsp ground ginger. Bring to a boil and simmer for 5 minutes. After this time, remove from the heat and stir in a tbs lemon juice and a tbs chilli paste. Pour over 4 chicken fillets and allow to marinade for a couple of hours before grilling or cooking on the griddle.

Makes 4 servings.
Nutritional information: 160 calories, 3g of fat and 10g carbs (2 Totals)

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