Korean style chicken fillet with rice and vegetables
Korean-style chicken fillet with rice and vegetables is an example of how to make a tasty and healthy dinner in about half an hour from the most familiar and affordable products. You will need a wok pan, a traditional cookware for cooking over an open fire in South Asia. Modern wok pans for the general consumer are somewhat different from the original ones, but believe me: even with the most ordinary cast-iron frying pan, with a little skill, you can get a very good result. Of course, the quality of roasting is slightly different from what the masters of Korean cuisine offer, but I think your home-made ones will forgive it.
Rice in this recipe does not need to be salted, it is a neutral ingredient that softens the sharpness of the main dish.
- Time for preparing: 35 minutes
- Servings Per Container: 2
Korean Ingredients for Chicken Fillet with Rice and Vegetables
- 250 g chicken breast fillet;
- 165 g round rice;
- onion head;
- 150 g of bell pepper;
- 150 g of tomatoes;
- one pod of red and green chili;
- 3 cloves of garlic;
- 15 g of rice vinegar;
- a small piece of ginger;
- 20 ml of olive oil;
- salt, dill, lemon;
- cherry tomatoes for serving.
The method of cooking chicken with rice and vegetables in Korean
Cook round rice. First, soak it for several minutes in cold water, then rinse several times until the water becomes completely transparent.
Pour 200 ml of water into a small stewpan, when it boils, throw the washed rice. Then reduce the heat to a minimum, close the lid, cook for 15 minutes. Remove the stewpan from the stove, pour rice vinegar, tightly close, leave to steam for 10 minutes.
While the cereals are cooked, prepare the chicken fillet. To do this, you need a wok pan.
So, put the wok on the fire, pour the olive oil. When it is well heated, add finely chopped garlic, a pod of red chili pepper (without seeds and pulp) and a slice of fresh ginger, the size of a thumbnail, naturally peeled and chopped finely. Quickly fry these ingredients, it takes literally 10-15 seconds.
Then add finely chopped onions to the wok. Stirring so that the vegetables do not burn, fry the onions for 3-4 minutes.
Next, add peppers cut from small seeds and partitions, cut into small cubes and a green chili pod. Cook for 3 minutes.
Pass the chicken breast fillet through a meat grinder or cut into very small cubes. Add chicken to the wok, mix with vegetables, cook for 4-5 minutes. Watch the pan, constantly mix the food so that they are fried evenly!
Peel the tomatoes, cut into small cubes, add to the rest of the ingredients.
Fry for another 2-3 minutes; when the moisture evaporates, add salt to taste (about 1 2 teaspoon of sea salt), remove the pan from the heat.
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 taste, I have dill. Serve hot to the table.
Korean style chicken fillet with rice and vegetables. Enjoy your meal!