Chicken Fillet With Rice And Vegetables In Korean. Step-by-step Recipe With Photo

Korean chicken fillet with rice and vegetables is an example of how you can make a delicious and healthy lunch from the most familiar and affordable products in about half an hour. You will need a wok, a traditional cookware for cooking food 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 in the most ordinary cast-iron pan, with a little skill, you can get a very good result. Of course, the quality of roasting is slightly different from that offered by the masters of Korean cuisine, but I think your home people will forgive it.

There is no need to salt the rice in this recipe, it is a neutral ingredient that softens the spiciness of the main dish.

• Cooking time: 35 minutes
• Servings: 2

Ingredients for Korean style chicken fillet with rice and vegetables

• 250 g chicken breast fillet;
• 165 g of round rice;
• onion head;
• 150 g bell pepper;
• 150 g tomatoes;
• one pod of red and green chili;
• 3 cloves of garlic;
• 15 g rice vinegar;
• a small piece of ginger;
• 20 ml olive oil;
• salt, dill, lemon;
• cherry tomatoes for serving.

How to cook chicken fillet with rice and vegetables in Korean

Cook round rice. First, we soak it in cold water for a few minutes, then rinse it several times until the water becomes completely clear.

Pour 200 ml of water into a small saucepan, when it boils, throw in the washed rice. Then we reduce the heat to the minimum, close the lid, cook for 15 minutes. Remove the stewpan from the stove, pour in rice vinegar, close tightly, leave to steam for 10 minutes.

While the groats are being cooked, prepare the chicken fillet. This requires a wok.

So, we put the wok on the fire, pour the olive oil. When it's hot, add finely chopped garlic, a red chili pod (no seeds or pulp) and a thumbnail-sized piece of fresh ginger, naturally peeled and finely chopped. We 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 the bell pepper, peeled from seeds and partitions, cut into small cubes and a green chili pod. Cooking for 3 minutes.

Pass the chicken breast fillet through a meat grinder or cut into very small cubes. Add the chicken to the wok, mix with vegetables, cook for 4-5 minutes. Watch the pan, stir the food constantly so that they are evenly fried!

Peel the tomatoes, cut them into small cubes, add to the rest of the ingredients.

Fry for another 2-3 minutes; when the moisture evaporates, salt to taste (about 1/2 teaspoon of sea salt), remove the pan from 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 liking, for me it's dill. We serve hot to the table.

Korean style chicken fillet with rice and vegetables is ready. Bon Appetit!