Name: Vietnamese spicy chicken rice bowl (Kauratkapao..Lebanmi)
Total time: 30 min
Yield: 1
Ingredients: Chicken tenderloin 180g; It's Lucola 1handful; egg 1ea; instant rice 1bowl; Onion flakes 2t; parsley powder little; Seasoned soy sauce 1t; Oyster sauce 1t; all-round seasoning 1t; dried red pepper 1t; ground pepper suitably; Cooking oil 1T; Oligosaccharide 0.5t; chili 1ea; Red pepper 1/2ea; leek 2T

10K Recipe

Vietnamese spicy chicken rice bowl (Kauratkapao..Lebanmi)

I tried this menu at Lebunmi, a Vietnamese restaurant that appeared at the Wednesday Food Talk, and made it similar at home. For onion flakes, refer to @6871130. It is a great dish with white rice, fried eggs, Lucola vegetables, stir-fried chicken, and onion flakes.

1 serving

Within 30 minutes

elliws재원맘

Ingredients

Chicken tenderloin

180g
It's Lucola

1handful
egg

1ea
instant rice

1bowl
Onion flakes

2t
parsley powder

little
Seasoned soy sauce

1t
Oyster sauce

1t
all-round seasoning

1t
dried red pepper

1t
ground pepper

suitably
Cooking oil

1T
Oligosaccharide

0.5t
chili

1ea
Red pepper

1/2ea
leek

2T

Cooking Steps: STEP 1/15

I used chicken tenderloin. Photo shot for certification
(The boneless chicken legs are much more chewy.)

STEP 2/15

About 180g is used for one serving. Cut it into the size of the fingertips. (Dice shaped)

STEP 3/15

Dried red peppers break the peppers into small pieces, including seeds.
(Crushed Pepper 1t)

STEP 4/15

Mix seasoned soy sauce, oyster sauce, multi-purpose spicy sauce, dry red pepper, dry red pepper, and pepper.

STEP 5/15

Mix the chicken with the sauce. Cover with plastic wrap and place in refrigerator or ice box.

STEP 6/15

Dissolve 3t of vinegar in cold water, soak it for 10 minutes, rinse it thoroughly, and drain it in a sieve

STEP 7/15

Chop up the green and red peppers. (Without water)
If you like spicy taste, add Cheongyang red pepper.

STEP 8/15

Cut the green onion into small pieces. I like small waves or small waves. You use very thin green onions

STEP 9/15

Pour 1T of oil (red pepper oil) into a heated pan and stir-fry the chicken over low heat. Bring the pan back and forth so that the bottom doesn't burn, and stir-fry it in Chinese style.

STEP 10/15

When the chicken is cooked, add 0.5t of oligosaccharide to make it glossy, add green, red pepper, and green onion 1T first, stir-fry for about 5 seconds, and then turn off the heat.

STEP 11/15

When you fry chicken...On the side heat, put a little bit of oil in a round pan for grilling and fry the eggs. Keep the bottom white cooked and the yolk unripe.

STEP 12/15

Turn the rice upside down and put the fried chicken on the side.

STEP 13/15

You can use commercially available onion flakes or homemade ones.@6871130

STEP 14/15

Place the lucola on one side in the finished dish and sprinkle onion flakes and parsley powder over the rice. Place remaining green onion 1T on top of chicken. (for garnish) Pepper to taste

STEP 15/15

Korean table d'hote > We served it with seasoned chamnamul, seasoned red pepper paste, seasoned lettuce, stuffed cucumber, and rich soup.
Stir in chicken, eggs, and rice, then mix in the lucola. You can add a bit of sambal sauce.

Making onion flakes easily @6871130 If there's no spicy sauce...Mix 1T of red pepper paste, 0.5t of minced garlic, 1t of onion juice, 0.2t of ginger juice, and 1t of plum juice well and add 1T of red pepper paste seasoning. I wanted the sauce to be more moist. Make enough sauce for stir-fry in a bowl and add it after tasting it.