Crispy Scorched Rice Chicken
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Crispy Scorched Rice Chicken is a traditional Korean Side Dishes dish featuring Chicken Breast, Perilla Seed Powder, Sake (Rice Wine), Spinach. Difficulty: Hard. Ready in about 40 minutes.
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π Step-by-Step Instructions
Fillet the chicken and rub with a mixture of ginger juice and sake.
Briefly blanch and slice the spinach. Julienne the carrot, onion, celery, and bell pepper into 6cm lengths. Use half for the chicken roll and half as side vegetables.
Blanch the oyster mushrooms in boiling salted water and tear by hand. Place the oyster mushrooms and julienned vegetables on the chicken fillet and roll up. Boil the broth and cook the rolled chicken in it.
Briefly blanch the baby octopus and shrimp in boiling water. Halve the bok choy and briefly blanch.
When the frying oil reaches about 180Β°C, deep-fry the scorched rice and drain.
To the chicken broth, add soy sauce, starch, garlic, salt, and ground pepper and boil. Add the reserved side vegetables, blanched seafood, and bok choy, boil once more, then add the fried scorched rice to finish.
