Chicken fillet with rice and vegetables in Korean is an example of how you can build a tasty and healthy lunch in about half an hour from the most familiar and affordable foods. You will need a wok frying pan - traditional cooking utensils on an open fire in South Asia. Modern wok pans for the wide consumer are somewhat different from the original ones, but believe me: even on the most ordinary cast iron skillet, with a little skill, you can get a very good result. Of course, the quality of roasting is slightly different from what Korean food masters are offering, but I think your family will forgive it.
The rice in this recipe does not need to be salted, it is a neutral ingredient that softens the sharpness of the main dish.
- Cooking time: 35 minutes
- Servings: 2
Ingredients for cooking chicken fillet with rice and vegetables in Korean:
- 250 g chicken breast fillet;
- 165 g round rice;
- onion head;
- 150 g paprika;
- 150 g tomatoes;
- one pod of red and green chilli;
- 3 cloves of garlic;
- 15 g rice vinegar;
- a small piece of ginger;
- 20 ml of olive oil;
- salt, dill, lemon;
- Cherry tomatoes for serving.
Method of cooking chicken fillet with rice and vegetables in Korean
Cook round rice. First, soak it for a few minutes in cold water, then rinse several times until the water is completely clear.
In a small saucepan pour 200 ml of water when it boils, throw the washed rice. Then turn down the heat to the minimum, close the lid, cook for 15 minutes. Remove the saucepan from the stove, pour rice vinegar, close tightly, leave to steam for 10 minutes.
While the cereal is boiled, we are cooking chicken fillet. To do this, you need a wok pan.
So, put the wok on the fire, pour the olive oil. When it warms up well, add finely chopped garlic, a pod of red chili pepper (without seeds and pulp) and a piece of fresh ginger, about the size of a thumbnail, naturally peeled and chopped finely. Quickly fry these ingredients, you need literally 10-15 seconds.
Then add finely chopped onions to the wok. Stirring vegetables to not burn, fry onions for 3-4 minutes.
Next, add the peeled out of the seeds and partitions the Bulgarian pepper cut into small cubes and the green chilli pod. Cooking for 3 minutes.
Chicken breast fillet minced in a meat grinder or cut into very small cubes. Add chicken to wok, mix with vegetables, cook for 4-5 minutes. Watch the pan, constantly stir the products so that they are roasted evenly!
We clean the tomatoes from the skin, cut them into small cubes, add to the rest of the ingredients.
Fry another 2-3 minutes; when the moisture evaporates, salt to taste (about 1/2 teaspoon of sea salt), remove the pan from the fire.
Put a layer of rice on a plate, on top - fried meat with vegetables.
Squeeze the juice from half a lemon, decorate the dish with cherry tomatoes and fresh herbs to your liking, I have this dill. Serve hot.
Chicken fillet with rice and vegetables in Korean style. Enjoy your meal!