Chicken with pork and mushrooms

Description

We have managed not only to adapt to the market stalls with Korean salads, appetizers, seafood, but also love them. What a mistress, passing by this motley abundance, do not want to cook at home something like that and regale your family or guests? And especially when the sun escapes over the horizon at 10 a.m., and 14 hours of the day late at night. That's when Korean cuisine drenched in sunshine, give a sense of spring warmth. Look at the bright colors of the products, you will inhale the wonderful aroma, spicy swallow a piece of meat with a fiery cabbage and feel that life is good. I suggest you to taste the dish, incredibly tasty and to describe its range of flavor, not enough words, but... there's a little secret... I'll tell you but don't tell anyone: "It is necessary to cook and... EAT!" Below is the list of secret ingredients. Enjoy!!!

Ingredients

Mushrooms

300 g
Tomato

2 piece
Soy sauce

3 Tbsp
Starch

1 Tbsp
Black pepper

1 tsp
Vegetable oil

3 Tbsp
Parsley

30 g
Green onions

30 g
Cabbage

150 g
Garlic

3 tooth
Pork

200 g
Cellophane

200 g
Chicken fillet

300 g

Cooking

Marinate chicken and pork. For the marinade you can choose the most usual sauces and spices. I made the marinade, mix: 3 tbsp soy sauce, 3 tbsp lemon juice 0.5 tsp of Abkhazian adjika "Amtsa" and crushed through a press 4 cloves of garlic. All inheritance I, thoroughly, mixed, and in this fragrant mixture, I dipped the pieces of sliced meat. Honestly having mixed its contents, I cover the bowl with the meat in a glass bowl, wrapped in a plastic bag and leave on the balcony for 30 minutes the operation is so routine, everyone knows it inside out, so I did not upload photos on this topic.

As soon as the feeding of the meat flavors the sauce has expired, I take out chicken fillets and cut it in small cubes.

I bought enough, I was choosing among the fresh mushrooms clean and white mushrooms. Mushrooms I've washed, cleaned I did not, because there is no need. Mushroom I is divided into two parts, and then each half cut into slices.

Cabbage cut into narrow strips. Green onions, parsley and garlic finely linkouts.

Pork cut into thin wedges.

Starch can be diluted with a small amount of the cooled broth - 0.5 cups - I threw up, just cold water. The starch solution is mixed with chopped parsley.

Further, it is necessary to preheat the pan with vegetable oil and fry the wedges of pork.

I fried the pork until Golden brown for 5 minutes, every minute I'm shaking up the pieces so they don't burn.

Once pork cubes browned,

Add chicken and fry again for exactly 5 minutes, stirring the pieces every minute.

Then turn over the mushrooms.

Further alternately, I add the cabbage

Green onions and

Garlic,

Add soy sauce,

Ground black pepper. Mix. Fry for another few minutes, then

In a pan pour the diluted starch, mixed with parsley, mix,

Subtract the fire and the carcass,

Closing the lid for 10-15 minutes. Now it's time to garnish.

I poured in the pot 2 liters of water and put it on full heat, bring to a boil,

In the bubbling water is lowered funchoza.

Glass noodles should be boiled only one minute, after which I poured the contents of the pan into a colander and put in sink under cold elastic jet. This is done in order to the straws of the pasta does not stick together among themselves. After this procedure, glass vermicelli becomes icy and tasteless, but... there is a way! Put the finished glass noodles full of magic flavors the pan for crispy fried meat and stew for 5-7 minutes. During this time, the cellophane becomes very hot and tasty, managing to soak all the Goodies of this dish.

Before serving this dish can be decorated with a sprig of celery,

Slices of ripe, fragrant and always cold tomatoes, laying them on top or on the edges of the plates.

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