thighs, cut them into manageable pieces, and marinate them in a
resealable plastic bag for 30 minutes in the refrigerator with ½
cup lime juice, ½ cup soy sauce, ¼ cup toasted sesame oil, 1
medium Asian pear (grated), and 1 teaspoon freshly ground
black pepper. Pat very dry with paper towels and cook the
chicken in the first step instead of the second step, before
cooking the onions.
- Choi uses a Japanese short-grain rice called Calrose Asia (see
Resources). After washing it (see Kitchen Know-How), he
cooks the rice in a rice cooker. If you don’t have a rice cooker,
use Grace Young’s method.
