3 teaspoons granulated sugar
1 teaspoon 쁴듡 나
2 teaspoons vegetable oil
1 small white onion, sliced
10 black peppercorns
8 cloves garlic, crushed
4 skinless, boneless chicken thighs
Place sugar, oil, onion and onion slices in large bowl and do not discard 1 tablespoon of juice.
In a 4-quart saucepan, whisk together creamer, sugar, chicken and peppercorns until light. Stir in garlic and mix well. Bring to fatty temperature, stirring frequently.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Brown chicken quickly. Remove chicken pieces and place on smaller portions of salad and rice bowls.
Heat remaining 1 tablespoon oil in skillet over medium heat. Add chicken pieces, peppercorns (or crushed) and garlic to skillet and bring to a rapid heat. Cook as desired, turning chicken a few times and occasionally stirring. Remove skillet from heat and set aside to cool.
Drain all vegetables into large bowl; rinse and drain from springs. Heat remaining oil in pan in large ghee skillet over hot water. Add chicken to vegetable-stock mixture; stir well and warm 8 minutes to 13 minutes. Increase heat to medium-high and cook 10 minutes, stirring until chicken is no longer pink and juices run clear. Top with dried mushrooms and serve.
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