Makgeolli is a Korean traditional alcohol that has a milky appearance and an alcoholic degree that varies between 4 to 7°. The mouthfeel is deliciously smooth and more or less sweet depending on the rice used in its fabrication.
4 servings
Cut up the chicken in fine slices.
Slice the onions and the garlic. Chop the shiitake and grate the ginger root. Reserve.
In a wok where you have previously poured a tablespoon of oil that has heated, sauté the chicken, salt and pepper it.
Take the Makgeolli out of the fridge, reduce it at a low heat for some minutes. Put the chicken aside in a plate.
In your wok, sauté the onions, the garlic, the ginger, the red bell peppers.
Let it cook for 5 minutes then add the snow peas.
Unfreeze it with the fish sauce and the soy sauce. Add the shiitake and then two tablespoons of water. Let it simmer, under a lid, for 3 minutes.
Add the chicken, mix everything for 3 and serve immediately.
Makgeolli is ideal for spicing up a dish like this chicken wok. It brings out the flavor.
Preparation: 25 min
