Korean stir fry with seasoned chicken fillet

Bring a pan with plenty of water to the boil. Add the rice and salt if the water is boiling.

Bring back to the boil and cook covered in 8 min. Over low heat. Drain and leave covered until used.

Meanwhile, peel the ginger and cut finely. Clean the garlic and cut finely. Cut the chicken fillet into pieces. Mix the chicken with the dojang.

Heat the oil in a wok or frying pan and fry the chicken with the ginger and garlic in 4 min.

Add the dojang. Add the wok vegetable and stir fry for another 3 minutes. Season with pepper.

In the meantime, cut the salad onion into slanted rings. Stir in the rice and spread over the bowls. Spoon the chicken with vegetables and sprinkle with the salad onion.