煮:korean chicken soup & rice crust

FTW 的簡單韓式晚餐!

{韓式辣雞汁(湯)、紫菜芝士鍋巴}

  1. 辣汁:紅蘿蔔、洋蔥、雞肉(或吃剩的禽肉,如聖誕火雞)、蒜粒、韓國辣椒粉、韓國年糕、水、生抽、糖、古月粉,同煮至肉酥焾,臨吃前 3 分鐘加入韮蔥。以 gas 爐及小石鍋上桌。
  2. 鍋巴:煲好的珍珠米(放涼)或剩飯,加入紫菜/海苔、大量麻油、鹽和古月粉撈勻。熱鑊,壓平一層薄飯,大火煎至微焦時灑一大層芝士。芝士略起泡時於中間壓一條線,折起來,即成半圓形的鍋巴。

{啤註:(1) 如嗜辣,可加剁碎青辣椒。如沒有辣椒粉,可用辛辣麵的味粉代替。(2) 鍋巴必須夠薄及大火,否則會太乾。(3) 吃剩的話,第二天把鍋巴加入辣汁略煮,即成韓式  risotto 或泡飯。}

 

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