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Chicken bibimbap
Chicken bibimbap
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spicy chicken stir-fry for an exhilarating flavor experience.
Ingredients:
  • 400.00 gm white calrose rice
  • 500g chicken stir-fry strips
  • 65.63 gm soy sauce
  • 2 garlic cloves, crushed
  • 36.80 gm vegetable oil
  • 1 large carrot, peeled, cut into matchsticks
  • 100g green beans, trimmed, halved
  • 1 Lebanese cucumber, deseeded, cut into matchsticks
  • 100g shiitake mushrooms, thickly sliced
  • 4 eggs
  • 62.50 ml Korean red chilli paste (kochujang)
  • 20.00 ml rice wine vinegar
  • 20.00 ml sesame oil
  • 5.00 gm caster sugar
Instructions:
  • Combine rice and cold water in a saucepan and bring it to a boil over high heat. Stir occasionally. Once boiling, lower the heat and simmer covered for 12 to 14 minutes until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before serving.
  • Place the chicken, soy sauce, and garlic in a large glass or ceramic bowl, and toss everything together until evenly coated. Let it sit for a moment.
  • Prepare the zesty chili dressing by mixing chili paste, vinegar, sesame oil, and sugar in a bowl.
  • Preheat a wok over high heat. Pour in 2 teaspoons of oil and swirl to coat the wok. Cook half of the chicken mixture until golden and cooked through, about 2 to 3 minutes. Transfer to a bowl. Repeat with remaining chicken using 2 teaspoons of oil. Add another 2 teaspoons of oil to the wok. Stir-fry carrot, beans, cucumber, and mushroom for 2 to 3 minutes until beans are tender. Combine with the chicken in the bowl and cover to keep warm.
  • In a large frying pan over medium heat, heat the remaining oil. Crack the eggs into the pan and cook for 2 minutes until the egg whites are set and yolks are soft. Divide the rice between plates, top with the chicken mixture, and the eggs. Serve with chili dressing.

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