04.16.20 Green Onions

My girls begged for fire chicken tonight and who am I to disappoint when I have fresh green onions on hand. The original recipe comes from the NY Times magazine. I removed a few things such as the sugar and rice cakes and I used less chili for the gentle palettes in the house. It’s still comfort food.

Ingredients:

  • 2 tsp gochugaru (Korean red-pepper flakes)

  • 1 tbsp gochujang (Korean red-pepper paste)

  • 6 garlic cloves, peeled and minced

  • 1 (1-inch) piece ginger, minced (about 1 tablespoon)

  • 1 tbsp coco aminos

  • 1/4 tsp black pepper

  • 1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes

  • 2 tbsp avocado oil

  • 6 to 8 ounces low-moisture mozzarella, thinly sliced

  • 2 green onions, sliced, for garnish

Cook:

  1. Combine all ingredients except oil, cheese and scallions in a medium bowl and mix well.

  2. Add the chicken mixture to the pan. Recipe says to add ¼ cup water but this sometimes gives too much liquid. I prefer to check it as it’s cooking and add a little water if needed. 

  3. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes.

  4. In the meantime, heat oven to 5oo degrees.

  5. Remove the chicken from the heat. Cover the pan with the grated mozzarella and put in oven for 2 minutes.

  6. Remove from the oven, and sprinkle with scallions. Serve immediately.

Christine Foerster