I got this recipe from a korean friend while I was working at HGS (Human Genome Sciences) in Maryland. Once a month we would have cuisine from a different part of the world and it was a great way to taste new dishes and exchange recipes.
INGREDIENTS:
sesame seeds 3 tbsp heaped. Roast these seeds on a dry skillet till brown as seen in picture on right. Mash them roughly in a mortar. Keep half aside.
ginger 1" thinly slicedsoy sauce 1/2 cup
shallots 1sliced thinly into circles
scallion 1 bunch thinly sliced
chicken 2 lbs thinly sliced against the grain as seen in picture20 8" bamboo skewers
Mix all the ingredients with chicken and marinate for 2 hrs at room temperature or overnight in refrigerator. Skewer the chicken. Broil on high for 5 min and then turn and broil for another 5 mins. This can also be microwaved on a plate, covered with wax paper for 5 mins on high heat. Barbecue on the grill in summer.
Sprinkle the remaining sesame seeds on chicken and serve with wild rice (cooked per directions on packet) and fruit salad.
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