3 garlic cloves, peeled, roughly chopped
¼ brown onion, roughly chopped
2cm piece of ginger, peeled, roughly chopped
1 nashi pear, peeled, quartered, cored
¼ cup soy sauce
¼ cup mirin
1 tbsp caster sugar
1 tbsp sesame oil
2 large (approximately 550-600gm) skinless chicken breasts, cut into thin strips
3 tbsp vegetable oil
4 free-range eggs (optional to do the fried egg)
Steamed brown or jasmine rice
Black sesame seeds
Thinly sliced green onions
To make the marinade, place the garlic, onion, ginger and pear in a small food processor and blitz to form a smooth paste. Add the soy, mirin, sugar and sesame oil and blitz again. Place mixture in a large bowl or snap-lock bag along with the chicken pieces, and toss well to coat chicken. Place in the fridge and marinate for 30 minutes.
Heat a wok on a high heat with 1 tablespoon oil and stir-fry half the chicken for 4 to 5 minutes until browned and cooked through. Set aside on a plate covered with foil to keep warm. Repeat with another tablespoon of oil and remaining chicken.
Heat the remaining oil in a non-stick frying pan and fry the eggs for 2 to 3 minutes or until cooked to your liking (optional).
Place the rice in a bowl, top with the chicken and fried egg. Serve with kimchi, cucumber ribbons and pickled ginger. Sprinkle with sesame seeds and green onions.