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.
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