Nutritious Chicken Breast Rice Steak
[Gyeonggimi Chamdeurim] Perfect Blend of Chewy Rice and Tender Chicken Breast: Rice Steak Recipe
Introducing a delicious rice steak made with chewy rice, tender chicken breast, and mild tofu. This recipe is packed with essential nutrients like protein, vitamins, calcium, and minerals, making it a perfect healthy meal. With dining out being difficult these days, why not try making a wonderful rice steak at home? Refer to the video below for detailed cooking instructions, which will make it even easier to follow.
Rice Steak Ingredients
- 1/2 cup Gyeonggimi Chamdeurim rice
- 200g chicken breast
- 50g tofu
- 30g onion
- 1 egg
- 20g carrot
Side Vegetables
- 1/2 onion
- 4-5 mini king oyster mushrooms
- 20g broccoli
- 3 cherry tomatoes
Special Steak Sauce
- 1 Tbsp minced onion
- 4 Tbsp store-bought steak sauce
- 1 Tbsp milk
- 1/2 onion
- 4-5 mini king oyster mushrooms
- 20g broccoli
- 3 cherry tomatoes
Special Steak Sauce
- 1 Tbsp minced onion
- 4 Tbsp store-bought steak sauce
- 1 Tbsp milk
Cooking Instructions
Step 1
First, let’s make the rice, the foundation of our delicious rice steak. Wash the Gyeonggimi Chamdeurim rice thoroughly, then soak it in water for about 30 minutes. Once soaked, cook the rice in a pot as you normally would for fluffy rice.
Step 2
While the rice is cooking, prepare the ingredients for the rice steak mixture. Cut the tofu, onion, and chicken breast into manageable pieces for easy blending in a mixer. If you don’t have a mixer, mash the tofu with a fork and finely mince the onion and chicken breast with a knife.
Step 3
To ensure a tender chicken breast mixture, we’ll prepare the egg. Crack one egg into a bowl and whisk it well. Add about 3 tablespoons of the whisked egg to the mixture of chicken breast, tofu, and onion. Season lightly with salt and pepper; the egg helps the chicken breast blend smoothly and binds the ingredients together.
Step 4
Now it’s time to blend all the ingredients until finely smooth using a mixer (or food processor). A mixer will create a smooth batter, and a food processor or blender works well too. Blend until all ingredients are well combined and have a smooth consistency.
Step 5
Add about half a bowl of the cooked rice to the smoothly blended steak mixture and mix well. Gyeonggimi Chamdeurim rice has a lovely aroma and a sticky texture, with each grain remaining distinct. This combination adds excellent texture and sheen to the rice steak.
Step 6
Add minced carrot to the mixture for color and added nutrition. Besides carrots, finely chopped bell peppers or zucchini can be added for even more vibrant colors and nutrients. Knead the mixture well until all ingredients are evenly incorporated to form the final batter.
Step 7
Now, let’s shape the steaks. Lightly oiling your hands with cooking oil while wearing disposable gloves will prevent the mixture from sticking, making shaping much easier. Take a portion of the mixture, flatten it with your palm into a palm-sized steak shape. This quantity should yield about 3 rice steaks.
Step 8
Heat a frying pan with a generous amount of cooking oil. Place the shaped rice steaks in the pan and cook until golden brown on both sides. It’s best to cook over medium-low heat rather than high heat to ensure they cook through without burning on the outside.
Step 9
Once the outside is nicely browned, cover the frying pan with a lid and continue to cook over low heat for a few more minutes to ensure the inside is fully cooked. This will result in a moist and tender rice steak.
Step 10
Transfer the cooked rice steaks to a plate. Letting them rest for a moment while you prepare the side vegetables and sauce is a good idea.
Step 11
Let’s grill the vegetables to accompany the rice steaks. Lightly oil a pan and grill the onion, mini king oyster mushrooms, broccoli, and cherry tomatoes until they look appealing. Feel free to use any vegetables you have in your refrigerator. Grilling garlic with them will add a wonderful aroma.
Step 12
Now, let’s make the delicious rice steak sauce. In a clean pan, add a little cooking oil and sauté the minced onion until translucent to release its aroma. The onions will become softer, adding a sweeter flavor.
Step 13
Once the onions are sautéed, add 4 tablespoons of store-bought steak sauce and 1 tablespoon of milk. Stir well and simmer over low heat. The sauce will thicken as the flavors meld together harmoniously. Be careful not to reduce it too much.
Step 14
Finally, generously spoon the prepared special steak sauce over the rice steaks arranged on a plate. For an extra touch of presentation, sprinkle some parsley flakes on top.
Step 15
And there you have it – a nutritious chicken breast rice steak! Take a look at the cross-section; you can see the Gyeonggimi Chamdeurim rice grains peeking through the chicken breast mixture. The finely ground chicken breast provides a wonderfully tender texture, while the chewy Chamdeurim rice gives it a delightful, almost tteokgalbi-like chewiness. Drizzled with the sweet and savory steak sauce, you can enjoy a satisfying and impressive meal at home that rivals any restaurant!
