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Dakgangjeong

Dakgangjeong recipe, eat well on universal credit

96 in our 100 Asian Recipes, Does anybody else think Sue is making these names up now?!

Ingredients for the Chicken:-

500g of Boneless Chicken thighs, cubed
120 Milk (Lactose free works fine) to soak the Chicken
3 Cloves of Garlic, minced
A thumb sized piece of Ginger, grated
1 Tbsp of Rice Wine
Cornflour to coat the Chicken
Salt & Pepper

Ingredients for the Sauce:-

1 Tbsp of Soy Sauce
3 Tbsp of Rice Wine
2 Tbsp of Cider Vinegar
1 Tbsp of Gochujang Paste (Gluten free for us)
3 Tbsp of Honey
2 Tsp of Sesame Oil
2 Tbsp of Brown Sugar
3 Cloves of Garlic, minced
A thumb sized piece of Ginger, grated
Salt & Pepper

Method:-

(1) Soak the Chicken in the Milk for at least 30 minutes in the fridge.
(2) Drain well.
(3) Add the Salt & Pepper, Rice Wine, Garlic and Ginger.
(4) Allow to sit for a further 30 minutes.
(5) In a pan add all the Sauce ingredients and stir well.
(6) Bring to the boil then reduce the heat.
(7) Simmer until the Sauce has thickened slightly and remove from the heat.
(8) Coat the Chicken pieces in Cornflour.
(9) In a fryer or a large pan fry heat Oil and fry in batches until lightly coloured.
(10) Remove and drain on kitchen paper.
(11) Fry again in a single batch until golden brown.
(12) Heat the sauce again and then add the Chicken stirring to coat.


This might not be the prettiest plate of food. Don’t judge a book by it’s cover and all that!

Garnish with chopped Peanuts, sliced Chilli and Sesame Seeds.

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Cajun Chicken Burger with Spiced Rum Hot Sauce

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Category: Recipes

Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!

General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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