KOREAN-STYLE CHICKEN RICE BOWL

KOREAN-STYLE CHICKEN RICE BOWL

Course : Main, Dinner.

Cuisine : Asian

Prep 10min   Cook 45min   Serves 4 people  Gourmet


食材
SunRice Medium Grain White Rice
1 1/2 cups
Vegetable oil
2 tbsps
Onion, finely chopped
1Garlic cloves, crushed
2
Ginger, peeled and finely grated
3 cm (15g)
Chicken stock
3 cups
Chinese cabbage
2 cups
Chicken breast fillets, trimmed
360g
Coriander leaves
10gShallot, sliced
1
Caster sugar
1/4 cup
White Vinegar
1/2 cup
Sea salt flakes
2 tsps
Carrots, peeled, thinly sliced
2
Carrots, peeled, thinly sliced
2Soy sauce
1/2 cup
Sesame seeds
2 tsps
Sesame oil
2 tsps
Red Chilli, long, seeded and finely chopped
1


做法

1

To make the pickled vegetables, place the vinegar, sugar and salt in a non-metallic bowl and whisk until the sugar is dissolved. Add the carrot and cucumber and toss to combine. Set aside to marinate for 5 minutes. Drain and set aside.

2

To make chilli soy dressing, mix to combine the soy, ginger, sesame seeds, oil and chilli. Set aside.

3

Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the onion, garlic and ginger and cook for 3–5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Add the stock, reduce heat to low and cover with a lid. Cook for 15 minutes or until stock is absorbed. Stir through the cabbage, cover and stand for 5 minutes.

4

Heat the remaining oil in a non-stick frying pan over medium heat. Cook the chicken for 5–8 minutes each side or until cooked through. Cool slightly before shredding. Add to the rice and toss to combine.

5

Top with the coriander, onion and pickles and serve with the dressing.


標籤: 陽光米

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