2020-08-13 / test@t

Chicken stew with crispy rice cakes

Chicken is a familiar bird in the kitchen, but still capable of surprises. Serving crispy rice cakes with a stewed bird in Korean sauce will not resemble the tasteless chicken with rice from kindergarten.

Ingredients

600 g of boiled loose rice
1 tsp ground cumin
1/2 tsp dry garlic
1/2 tsp mustard powder
8 chicken legs
salt
4 tbsp butter
2 tbsp vegetable oil
1 liter chicken broth
6 stalks of leeks
1 small onion
8 cloves of garlic
a piece of ginger 5 cm
60g korean kochudian soybean paste
60 ml soy sauce
2 tbsp. sugar
1 tbsp. peace
1 tbsp sesame oil
1 tsp freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

For the sauce, combine onion, garlic, ginger, kochudian paste, soy sauce, sugar, mirin, sesame oil and 1 tsp. pepper.

Step 2

Mix the prepared rice with cumin, dry garlic and mustard. Leave to cool, about 1 hour.

Step 3

Heat butter and oil in a saucepan. Add the seasoned chicken and cook, turning occasionally, about 5 minutes. Add sauce and cook for about 3 minutes. Pour the broth and bring to a boil. Reduce heat, cover partially, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes. Add chopped leeks 3 minutes before cooking.

Step 4

Divide the finished rice into 4 parts, form cakes from them and fry over medium heat until golden brown.

Step 5

Place the rice cake on a plate, place the chicken on top and pour the sauce over everything.

Cooking time

1h 30m

Servings

Catalog