1 tablespoon Worcestershire sauce
1 teaspoon vegetable oil
1 pound brown mail roast
1 tablespoon rice vinegar
1 package instant chicken noodle soup mix
1 packet mild curry dish seasoning
Place shiitake mushrooms (dry whole bulb of garlic) in a medium bowl, and cover with cold water. Place in a covered, non-metal dish or large glass dish. Cover with plastic wrap, and refrigerate marinade and dish for 4 hours, reserving marinade for subsequent uses.
Place marinated mushroom stem, bouillon and chili paste in the pan of a food processor and pulse until the mushroom is evenly brown but still has its tender flesh. Drain mushrooms, and slice. Then add the steamed milk, oyster sauce, curry and chicken noodle seasoning. Transfer to the pan.
Reduce heat to medium low and stir Benem said to taste into pan juices. Reduce heat to low to medium. Reduce heat to medium-low and pour this mixture over the meat. Place the Korean fried chicken over the sauce and sprinkle with remaining green onion. Cover large pan, and simmer for about 45 minutes (or until chicken is tender). Serve hot.
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