Chicken in Korean


— One egg,
-one Spoon (dining room) tomato paste (can substitute tomato sauce)
— Two spoons (tablespoons) of soy sauce,
— One teaspoon food starch,
— Half teaspoon of pepper, chili,
— Two chicken fillets,
— Three tablespoons of rice (long grain rice is better to use)
— One bay leaf,
— A pinch of turmeric,
— Three spoons (tablespoons) vegetable oil
— Salt to individual taste.

Cooking method:  

1. Ready-made marinade:  Beat the egg with the help of Venichka, combine it with tomato paste, soy sauce, starch and minced chili pepper.
2. Wash the chicken well (or another part of the chicken), dry it with paper towels and chop coarsely.
3. Each piece of chicken lightly beat off, to mix it with the cooked marinade, then put a cool place (refrigerator) and left there for one hour.
4. Boil the rice in salted boiling water with a bay leaf and turmeric.
5. Take a large frying pan, heat the vegetable oil in it.
6. In the heated pan with oil to put pieces of chicken and fry each piece on all sides.
7. The finished chicken in portions spread out on plates with the cooked (boiled) rice.
8. The finished dish is recommended to decorate boiled or fresh vegetables.

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