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Korean BBQ on a bed of fresh Baby Spinach

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Ingredients

  • chicken legs and thigh
  • garlic, minced
  • fresh ginger, minced
  • scallions, chopped into 1/4 in
  • Lee Kum Kee Korean BBQ Sauce
  • fresh baby spinach
  • cooking oil
  • dry white wine, optional
  • S/P and sugar, optional

  1. Marinate chicken in Lee Kum Kee Sauce for about an hour.
  2. Prepare rice! lots! [pref. Jasmine rice]
  3. Meanwhile, mince garlic and ginger.
  4. Chop scallions.
  5. After an hour, fry chicken parts until golden brown on both sides. Set aside.
  6. Saute ginger, garlic in remaining oil.
  7. Add fried chicken parts.
  8. Pour half a cup more of the BBQ sauce.
  9. Season with S/P and a drizzle of sugar to taste[otional]
  10. Simmer covered and reduce sauce with some dry white wine.
  11. Sprinkle with the chopped scallions.
  12. Plate on a bed of fresh baby spinach and SERVE!

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