Korean bowl with jasmine rice, sweet and spicy chicken, and kimchi
(0)
18 min
Quick
Sezamo
Un bol complet cu arome echilibrate, în care orezul fin și puiul caramelizat crocant întâlnesc prospețimea acrișoară a kimchi-ului și feliile crocante de castravete.
Preparation method
Rinse the jasmine rice in cold water and bring it to a boil with 300 ml of water and a pinch of salt. When the water comes to a boil, cover the pot, reduce the heat to low, and simmer for 11–12 minutes until the liquid is completely absorbed. Turn off the heat, let it sit covered for 3 minutes, then fluff with a fork and stir in the sesame oil.
Meanwhile, brown the sweet and spicy chicken pieces in a non-stick pan over medium heat for 8–10 minutes (or in an air fryer at 180°C for 9–10 minutes), until the glaze becomes sticky and warm and the meat is crispy.
Quickly toss the fresh cucumber sticks with the Tamari soy sauce in a small bowl.
15 min
Under an hour
