Many people like to eat Korean spicy fried rice cakes. When cooking this dish, I like to add some chicken and stir fry. Vegetables, chicken and staple food are all available. Delicious, nutritious and warm. Here is how to stir-fry rice cakes with Korean chicken. Let's learn together:

Raw materials:

25 rice cakes, 300g chicken, carrots 1, potatoes 1.

Seasoning:

1 mung bean sprouts, 2 garlic cloves, half an onion, 2 tablespoons of Chili sauce, 2 tablespoons of Chili powder, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and a little sesame.

Preparatory work:

1. Wash the chicken, then use a kitchen paper towel to absorb water and cut into pieces.

2. Peel and cut potatoes and carrots, shred onions, slice garlic cloves, and shred green garlic seedlings.

3. Take 2 tablespoons of Chili sauce, 2 tablespoons of Chili powder, 1 tablespoon of soy sauce 1 tablespoon of sesame oil 1 tablespoon to make seasoning sauce.

Practice steps:

1. When the oil in the wok is hot, add garlic slices and saute until fragrant, then add shredded onion and saute until translucent, then add chicken pieces and saute until discolored, then add carrot pieces and potato pieces and stir well.

2. Pour the prepared seasoning sauce into the wok, stir it evenly, so that all the ingredients are evenly dipped in the sauce, then pour a proper amount of water to drown the chicken pieces, and add the rice cake strips to stir well.

3. When the soup in the pot is almost dry, add green garlic sprouts and a little sesame seeds and stir well.

Tip:

1. The taste of many Korean dishes is good, which usually has a lot to do with the sauce prepared. As long as the sauce tastes right, the dishes are delicious.

This kind of fried rice cake with chicken is similar to fried chicken soup. Very suitable for eating in cold winter. Vegetables, chicken and staple food are all available, and I feel warm all over after eating.

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